Broccoli Cauliflower Alfredo

GUYS. A recipe, a RECIPE!

I’ve got tons of awesome product review posts lined up for the next few weeks-hello, Christmas gift ideas! But in the meantime, I am SUPER stoked to finally get around to posting my favorite recipe as of late. I’ve been smothering this creamy alfredo sauce all over everything and my clients are really diggin’ it as well.

There are lots of cauliflower alfredo recipes floating around on the interwebs right about now, and I’ll admit, I basically took my favorite aspects from quite a few of them and pulled this together. It’s insanely easy, but extremely decadent and perfect for any pasta dish or just to throw over steamed or roasted veggies. 

Make some tonight and thank me later 😉

6 cups cauliflower florets

1 yellow onion, chopped

6 cloves garlic, minced

1/3 cup nutritional yeast

1/2 cup soaked cashews

1 tsp tamari

1 tsp all-purpose seasoning

2 tsp sea salt

1/2 tsp black pepper

1-2 cups vegetable broth

ROASTED BROCCOLI

1 large head broccoli, chopped into florets

1 tbsp nutritional yeast

1 tsp olive oil

Sea salt and black pepper

• Preheat oven to 400 degrees
• Saute onions in a little olive oil and crushed red pepper in a large frying pan over medium heat for about 10 minutes, or until slightly browned
• Add garlic, cauliflower and salt, cover and let cook for about 10 minutes or until cauliflower is tender (check it from time to time and add broth is anything starts to stick to the pan)
• Meanwhile, toss broccoli with yeast, olive oil, salt and pepper and lay on a baking sheet-roast at 400 degrees for 15-20 minutes
• Once cauliflower is cooked add to high speed blender and add broth, nutritional yeast, cashews, tamari, all-purpose seasoning and black pepper-add desired vegetable broth and blend until preferred consistency is achieved
• Toss broccoli with your favorite pasta and stir in as much cauliflower sauce as you like!