Comfort food reimagined!!! Let me tell you this dish is about to change everything you thought you knew about Alfredo. I promise you won't miss a thang - no dairy, no gluten, no worries! The texture and flavor are so rich and velvety that no one will believe it's actually made from cauliflower.
Let me also be the first to say, I am not one to run to cauliflower for anything. Cauliflower was one of my least favorite vegetables until this alfredo sauce. From the creamy sauce to the smokey portobellos, trust me, you'll be hooked.
Ingredients:
For the Cauliflower Alfredo:
- Cauliflower: The creamy base of the sauce. 1 large head
- Garlic: Roasted for a rich umami flavor. 3 cloves.
- Nutritional Yeast: Adds a savory, 'cheesy' flavor and is high in B vitamins and protein. 1/3 Cup
- Lemon Juice: Provides the tang similar to parmesan. 1/2 large lemon
- 1 Vegetable Stock Cube
- Non-Dairy Milk: Blends with cauliflower for a smooth sauce. I use canned whole fat coconut milk for cooking. 1-1/2 cup
- Onion Powder: Enhances the savory flavor. I didn't have any on hand, so I used onion salt instead. 1tsp
- Salt & Pepper: For seasoning, adjust to taste. Reduce salt if you use onion salt.
- 1 Tbsp olive oil
For the Portobello Bacon:
- Portobello Mushrooms: Thick, meaty slices make a great bacon substitute.
- Soy Sauce or Coconut Aminos: For a salty, umami kick (use coconut aminos for a soy-free option).
- Liquid Smoke: A dash for smoky flavor.
- Maple Syrup: Adds a touch of sweetness.
- Smoked Paprika: For an extra smoky depth.
For Serving:
- Chickpea Pasta: A gluten-free, protein-packed option.
- Diced Tomatoes: Fresh and juicy for topping.
- Fresh Parsley: Chopped for garnish.
Instructions:
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Prepare the Portobello Bacon:
- Preheat your oven to 375°F (190°C).
- Slice portobello mushrooms into thin strips.
- In a bowl, mix 2 tablespoons of soy sauce or tamari, 1 tablespoon of liquid smoke, 1 tablespoon of maple syrup, and 1 teaspoon of smoked paprika.
- Toss the mushroom slices in the marinade, then arrange them on a baking sheet.
- Bake for 15-20 minutes, flipping halfway, until they are crisp but not burnt. Set aside.
- Follow the recipe. If you oversaturate your mushrooms they will burn and have a nasty flavor.
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Make the Cauliflower Alfredo:
- Roast the cauliflower for about 20 minutes until the cauliflower is tender and pale golden. Blend with nutritional yeast, lemon juice, vegetable stock cube, coconut milk, onion powder, and seasoning until smooth.
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Cook the Pasta:
- Cook your chickpea pasta according to package instructions. Reserve a cup of pasta water before draining.
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Combine & Serve:
- Toss the chickpea pasta with the cauliflower Alfredo sauce, adding reserved pasta water as needed.
- Serve topped with crispy portobello bacon, fresh diced tomatoes, and chopped parsley for a burst of flavor and color
BOMB!!!