Creamy Vegan Cauliflower Alfredo
May 27, 2019
Who knew cauliflower could turn into the most delicious alfredo sauce? I definitely didn’t! I’ll be honest, I didn’t have very high hopes for this Creamy Vegan Cauliflower Alfredo. But wow, did the amazingly creamy taste surprise me on my first taste—if only you could have seen my face!
The secret to the creaminess
The secret to the creaminess of this Creamy Vegan Cauliflower Alfredo recipe is the coconut milk. For the creamiest alfredo sauce, it’s so important to use full-fat coconut milk. I know many of you are scared of fats and the higher calorie content, but these fats and calories are worth it—not just for the taste but for your health! The fat from coconut helps boost your metabolism and burn more body fat. You’ll typically find full-fat coconut milk at your local grocery store in the international foods section. But be sure to watch out for the brands that sneak in those unwanted added sugars!
Be sneaky with your veggies…
Basically, you just roast a bunch of cauliflower and blend it up into a sauce. So, when you feed this Creamy Vegan Cauliflower Alfredo to your kids, they will have absolutely zero idea they are eating vegetables. If it’s a daily battle for you to get your kids to eat more veggies, you’re definitely going to want to make this recipe a weekly staple. No more fighting when you serve them a plate of this Creamy Vegan Cauliflower Alfredo.
Or don’t be sneaky with your veggies!
You know what makes this recipe even more delicious? More veggies! I typically will roast a pan of mushrooms or broccoli and steam some spinach to mix into my bowl of Creamy Vegan Cauliflower Alfredo. Yes, I omit this part from the rest of my family’s servings, but yum, is it good! Try roasting any veggies you have on hand and mix them into yours as well. You don’t need to eat more salads in order to boost your veggie intake. Have fun with your vegetables and learn to love them in new ways!
I’m not vegan, but I do enjoy most vegan recipes because whole foods are always the staple, which I am a big fan of. Sometimes I enjoy vegan recipes on their own, or I like to add an animal protein to complete my meal. For this Creamy Vegan Cauliflower Alfredo, I typically top it off with salmon. It’s such a great combination and gives me a break from the typical roasted chicken I usually toss on top of my meals.
This Creamy Vegan Cauliflower Alfredo is…
Creamy Vegan Cauliflower Alfredo
12 oz. brown rice noodles
1 head cauliflower
1 cup full-fat coconut milk
¼ cup fresh parsley
2 cloves garlic
1 tsp. fine Himalayan salt
Black pepper to taste
Preheat oven to 450ºF. Chop cauliflower into small florets, spread evenly on a baking sheet and roast for 15 minutes. While cauliflower is roasting, bring water to boil in a large pot and cook rice noodles according to box directions. Once the cauliflower is roasted, remove from oven and transfer to a high-speed blender or food processor, along with the full-fat coconut milk, parsley, garlic, salt and pepper. Blend until smooth and creamy. Once the noodles are cooked, use a strainer to drain the water and then return to pot. Pour alfredo sauce over the noodles and stir until noodles are evenly coated. Top with extra fresh parsley. Enjoy!