How to Make Dairy-Free Cauliflower Cream Sauce
Chef Richard's Pasta with Cauliflower "Alfredo" Sauce and Garlic Flatbread
This dairy-free recipe has all of the flavor of the traditional dish, but with half of the fat.
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Prep time: 10 minutes
Cook time: 20 minutes
For the pasta:
- 1 lb. brown rice spaghetti
- 4 quarts water
- 1 teaspoon salt
For the sauce:
- 1 medium sized head of cauliflower, chopped into florets
- 1½ cups unsweetened soy milk
- ¼ cup nutritional yeast
- 1 tablespoon cashew butter
- 1 teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Cracked black pepper for garnish
For the garlic flatbread:
- 2 6x6 size whole wheat flatbread pieces, cut into 1-inch strips
- ¼ cup extra virgin olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
Bring a large pot of water to a boil with a teaspoon of kosher salt. When the water reaches a boil, add the brown rice spaghetti to the pot. Cook uncovered for approximately 7 minutes, or until tender. Be careful not to over cook your pasta.
Once the pasta is cooked, remove it from the heat and drain. While you are bringing your water to a boil and cooking your pasta, you can begin on your sauce.
Chop your cauliflower florets into even-sized pieces.
In a steamer pot or microwave, steam your cauliflower until just tender. Let it cool slightly.
In a blender or food processor, add the steamed cauliflower, 1½ cups soy milk, ¼ cup nutritional yeast, 1 tablespoon cashew butter, 1 teaspoon garlic powder, ¼ teaspoon ground nutmeg, a pinch of salt, and freshly ground pepper. Blend the mixture until a smooth sauce forms and reserve.
Preheat the oven to 350°F. Cut two whole wheat flatbreads into 1-inch strips.
In a small bowl, combine ¼ cup olive oil, 1 teaspoon garlic powder, and ¼ teaspoon kosher salt.
Using a pastry brush, brush the oil mixture over the cut pieces of flatbread. Place the brushed pieces of flatbread onto a baking sheet. Bake for 7 to 8 minutes, or until nicely toasted.
To assemble, add the cauliflower sauce to the cooked and drained pasta. Toss generously so that the pasta is well coated with the sauce. Garnish with freshly grated black pepper.
Serve with two pieces of garlic flatbread.
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