Main Dishes


Cauliflower Alfredo

Serves 4


½ large head of cauliflower, sliced into 3 inch length florets (1 pound)
3 tablespoons olive oil, divided
1 medium onion, diced (1 ½ cup)
¼ teaspoon sea salt
3 cloves garlic, minced
¼ teaspoon nutmeg powder
½ cup vegetable broth
1 ½ tablespoon white miso
Black pepper to taste
2 tablespoons almond milk or other non-dairy milk (optional)
8 ounces linguini or your favorite pasta
Parsley, finely chopped


  1. Steam cauliflower florets until fork tender and set aside to cool.
  2. Heat 2 tablespoons olive oil in heated skillet, then sauté onions with sea salt until soft.
  3. Add garlic and nutmeg powder. Continue to sauté for a couple of minutes. Add vegetable broth, remove from the heat and set aside.
  4. In a food processor, add steamed cauliflower and vegetable mixture. Process until completely smooth.
  5. Add white miso and black pepper, and blend well.
  6. Add 1 tablespoon olive oil and almond milk, if using, and process until everything is well combined.
  7. Place the sauce back in the skillet.
  8. Boil linguine per package instructions and drain.
  9. Meanwhile heat the sauce.
  10. Add the linguini to the Alfredo Sauce in the skillet, mix to combine. Adjust the flavor by adding sea salt if necessary.
  11. Serve the Linguini Alfredo topped with chopped parsley for garnish.

The sauce keeps well in the refrigerator for 3-4 days. Just warm gently in a skillet when you reheat it, and add vegetable broth or water to thin it out if needed.

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