Cauliflower Alfredo Sauce

Cauliflower "Alfredo" Sauce... Ummmm Yum! 

Pale in color, but not in nutrition

Soldier of the immune system, friend of fiber, helper of the heart, crusader against cancer... Cauliflower gives traditional Alfredo sauce a vegan super makeover!

Let me start of by apologizing to KTP for making her really carry the blog as of late, no really good excuses here, I have been cooking, but not taking the time to share the outcomes of my culinary fun, so today my goal is to go on a sort of posting rampage... Here is the first... more to come! 

So this "Alfredo" has kind of become a staple for me as of late, I normally do not enjoy cauliflower at all... I find it tasteless and am not a fan of it's texture... But this, this one is good! This sauce is really diverse I have tossed this on pasta, used it as a sauce for pizza, used at as a quesadilla binder, and folded it in tacos... it works really well for everything!

-What you will need-

Head of cauliflower

6 cloves of fresh garlic

Milk sub of choice... I like almond for this recipe...

Nutritional yeast

Salt

Pepper

Crushed red pepper

EVOO

Sorry, none of the measurements are exact because it really depends on the size of our head of cauliflower

Alright here we go... First of mince your fresh garlic and red peppers (amount depends on how much of a kick you would like it to have), add a little EVOO to the base of a stock pot, add your garlic and peppers and allow to soften over medium heat...

While that is cooking up cut and clean your cauliflower and toss it into the stock pot with your garlic. 

Fill the pot to about 3/4 of the way to the tops of the cauliflower with veggie broth, bring to a boil, place on a tight fitting lid and allow to boil for a minimum of 15 minutes... Do not even think about taking the lid off of that pot in those 15 minutes!

DING!... Okay your 900 seconds are up! Take everything from the pot and put it into your Ninja, blender, food processor... whatever you happen to have... Blend continuously for 2 minutes... toss in a handful of nutritional yeast (more or less depending on how cheesy you would like for it to be) and eyeball your milk, put enough in there that it looks creamy when you run your machine again for another minute or so.

Pull out a handy dandy sauce pan, put it over a medium heat burner and pour the contents of your Ninja into the pan... it will look a little runny at this point, but that is okay... Heat your sauce for a few minutes in the saucepan until it becomes richly thick... if you overdue it do not fret, you can always mix in a little more, "milk"... and that is it, it is ready to go into whatever you have your heart set on! Hope that you all enjoy!