Vegan Cauliflower Alfredo Fettuccine

A healthier alternative to an alfredo sauce that will make you forget the traditional one altogether.

Time to read: 3 mins | Time to make: 35 min | Yields: 2 servings

Ingredients

• 1 large (2-pound/907g) cauliflower head (about 1 lb only florets)

• 1 tablespoon (15ml) olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 garlic cloves

• 4 ounces (125g) fettuccine or linguine, uncooked

• 1/2 cup (120ml) plain, unsweetened almond milk

• 1/4 cup (20g) nutritional yeast

• 1 teaspoons garlic powder

• 1/2 teaspoon salt

• 1/4 cup (32 g) sunflower seeds

• 1-2 tablespoons lemon juice (optional)

Method

1. Preheat the oven to 450°F (235°C).

2. Add sunflower seeds to a small bowl. Cover with boiling water and set aside.

3. Cut the cauliflower head into florets, and measure 10 ounces (283g) onto a sheet pan lined with parchment paper. Drizzle with tablespoon oil, season with salt and pepper, and toss to coat. Roast for 15 minutes, then remove the pan from the oven. Add garlic and stir gently to combine. Roast until tender, about 7–10 minutes more.

4. Cook fettuccine according to package directions; drain.

5. Place remaining cauliflower in a medium microwave-safe bowl and drizzle with 2 tablespoons of water. Cover and microwave on high until tender, 6–8 minutes.

6. Drain and rinse sunflower seeds.

7. Carefully remove the bowl with cauliflower as it will be very hot, and place cauliflower in a blender. Add soaked sunflower seeds, 3/4 teaspoon salt and 1/4 teaspoon pepper, garlic powder, almond milk, and nutritional yeast to a blender; blend on high speed until completely smooth, about 1 minute.

8. In a large bowl, toss the pasta with sauce and roasted cauliflower.

9. Serve immediately and enjoy!

Nutrition facts, per serving:

Energy: 380 kcal | Carbs: 51 g | Protein: 6 g | Fat: 12 g