If you’re working on eating more sustainably and minimizing food waste, this recipe is for you. It uses the entire head of cauliflower, including the core, all the trimmings and any little bits that fall off as you chop. A large amount of florets are roasted at high temperature until caramelized, and the rest is microwave-steamed and blended to form the creamy sauce.
Active time: 16 minutes Total time: 33 minutes
Vegan Double-Cauliflower Fettuccine Alfredo Ingredients Directions Preheat the oven to 450°F (232°C). Cut the cauliflower head into florets, and measure 20 ounces (567g) of florets onto a sheet pan lined with parchment paper. (Reserve the remaining cauliflower.) Drizzle florets with 2 tablespoons oil and toss to coat. Roast for 15 minutes, then remove the pan from the oven. Sprinkle 1/4 teaspoon each salt and pepper over cauliflower. Add the garlic and stir gently to combine. Roast until tender, about 7–10 minutes more. Meanwhile, cook the pasta according to package directions; drain. Chop remaining cauliflower and place in a medium microwave-safe bowl; drizzle with 2 tablespoons water. Cover and microwave on high until tender, 6–8 minutes. Place cauliflower (no need to drain) in a blender. Add remaining 1 tablespoon oil, 3/4 teaspoon salt and 1/4 teaspoon pepper, almond milk and nutritional yeast to a blender; blend on high speed until completely smooth, about 1 minute. In a large bowl, toss the pasta with sauce and roasted cauliflower. Serves: 4 | Serving Size: About 1 1/2 cups Nutrition (per serving): Calories: 380; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 522mg; Carbohydrate: 51g; Dietary Fiber: 11g; Sugar: 10g; Protein: 9g Nutrition Bonus: Potassium: 112mg; Iron: 10%; Vitamin A: 3%; Vitamin C: 177%; Calcium: 20%
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