This recipe is two in one as the sauce can be used to make the famous Fettuccine Alfredo and my version of Cauliflower Alfredo. I guess the major difference between mine and the traditional sauce is that I added chilli to mine, but as I deseeded it, it’s more about flavour than heat.
To combine this delicious sauce with vegetables makes a delicious accompaniment to any meal and you can even also use it on potato, parsnip or sweet potato, or a selection of the three.
Give it a go, this recipe will definitely win you over!
Ingredients
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1 large cauliflower
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1/2 cup cashew
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3/4 cup almond milk
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3 gloves garlic minced
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1 chilli diced
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1 tsp marmite
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1 tbsp olive oil
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5 tbsp nutritional yeast
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1 tsp salt
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2 tbsp lemon juice
Method
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Cook the cauliflower florets in salted water for 7 minutes.
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In the meantime, in a sauce pan sauté the garlic on the olive oil.
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Add the chilli and cook for about 1 minute.
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Add the marmite and cook for a few seconds.
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On a food processor beat the cashew and almond milk for 2 minutes.
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Pour in the rest of the ingredients and beat for about 3 minutes or until the mixture is smooth.
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Drain the water from the cauliflower florets and arrange it on a baking tray.
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Pour the sauce on top of it and cook on a preheated over at 200c for 10 minutes and grill for another 5 minutes.
Enjoy!
- Gluten-free
- Soya free