Cauliflower Alfredo Spaghetti
Ingredients
1 cup Brown Rice Spaghetti
1 head Cauliflower (small, cut into florets)
1 1/2 tsps Extra Virgin Olive Oil
1 Sweet Onion (diced)
2 Garlic (cloves, minced)
3/4 cup Unsweetened Almond Milk
1 Lemon (juiced)
Sea Salt & Black Pepper (to taste)
Directions
Cook the spaghetti according to package directions. Drain and rinse the pasta under cold water to prevent it from over-cooking.
Meanwhile, bring a second pot of water to a boil. Add the cauliflower florets and cook for five to six minutes (or until tender when pierced with a fork). Drain and set aside.
Heat the oil in a pan over medium heat. Saute onion for five minutes or until translucent. Add the garlic and stir for another minute. Remove from heat and set aside.
To make the alfredo sauce, place the onion and garlic mix and cooked cauliflower in a blender. Add the almond milk and lemon juice and season generously with salt and pepper to taste.
Blend until the sauce becomes smooth and a creamy consistency forms. (This may take some time. Add additional almond milk and continue to blend if the sauce is too thick.)
To serve, divide the cooked pasta between plates and top with the desired amount of the cauliflower alfredo sauce. Drizzle with a lemon wedge and season with a pinch of salt and pepper to taste. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to four days. Store extra sauce separately for another use.
More Flavor: Add nutritional yeast or other dried herbs and spices to taste, like Italian Seasoning, to the alfredo sauce.
Additional Toppings: Fresh herbs, red pepper flakes, parmesan cheese, or additional black pepper to taste.
Spaghetti: One cup of dry spaghetti is equal to 255 grams/nine ounces.
Nutrition Facts
Makes 4 Servings
Nutrients per serving: Calories: 288 | Protein: 8 grams | Fiber: 6 grams | Carbohydrates: 58 grams | Fat: 4 grams | Sugar: 7 grams
