Enjoy this guilt-free alfredo: it’s low in fat, high in fiber, paleo and vegan. Cauliflower is a great source of vitamin C, antioxidants and phytonutrients. Serve it over your favorite veggies, pasta or rice.
6 cups cauliflower florets (roughly one large head cauliflower)
1 head garlic
1 cup almond milk
¾ cup water
3 tablespoons olive oil
3 tablespoons nutritional yeast
3 tablespoons miso
2 teaspoons dried basil (optional)
25 turns fresh black pepper (or ¼ teaspoon ground black pepper)
¼ teaspoon sea salt
Slice top half of garlic off. Pour one teaspoon olive oil and sprinkle with salt and pepper. Wrap in foil and roast at 400° for 35 minutes, until cloves are very soft.
Meanwhile, add cauliflower to boiling water and bring to a boil again. Boil for 10 minutes, then drain.
Add all ingredients to blender, including roasted garlic cloves.
Blend until very smooth.