Cauliflower Alfredo

caulifredo landscape

Two short days stand between me and my Clean Eating Challenge, and I have to say I’m getting pretty excited!  I’m so pumped for this coming week, and you should be, too!  I have some great recipes and juices to share, and I can’t wait to expand my foodie experience, not to mention feel like a beast! How do I know I’m gonna feel great?  It’s simple. “I feel bloated and sick and weighed down after eating all these vegetables”….. said no one ever.  Good food does good things for your body, and cutting out the bad stuff (refined sugars, white flours, etc.) just makes more room in the diet for the good stuff!

Okay, so in anticipation of the week ahead, I may or may not have pounded down half a loaf of bread last night while searching for raw food recipes.  Bread is my kryptonite.  Well, carbs in general, but mostly bread.  I purposely don’t buy bread or pasta because if it’s in the house, I can’t help but binge on the stuff!  I think it has some to do with the fact that my Italian heritage had living on a healthy diet of spaghetti and bruschetta throughout my childhood.  They’re two of my go-to comfort foods when I’m missing home.  Bread isn’t always the most nutritionally dense food, though, and come Sunday, it’s gonna be Adios baguette and hola okra.

With carbs on the brain, I wanted to share with you one last cooked recipe before the raw ones appear on Sunday.  One of the hardest things for me to give up when I went vegan was creamy Alfredo sauce to put over my pasta.  I found a pretty tasty alternative, though, using cauliflower as the base.  Even if you aren’t the biggest cauliflower fan, you should try this!  It’s very creamy and is so good on a bowl of whole wheat pasta!

caulifredo portrait

Cauliflower Alfredo

  • 2 cups raw cauliflower, chopped
  • 4 cloves garlic, minced
  • Pepper, to taste
  • 3 tsp Earth Balance
  • 1 cup homemade almond milk (any other non-dairy sub will work, too)
  • ½ cup non-dairy cheese of your choice, or nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 cup broccoli florets

Throw everything except broccoli into a pot and bring to a boil.

Simmer for about 20 minutes, until the cauliflower is very tender.

Pour everything into your Ninja, Vitamix, or other blender and completely pulverize it!

Serve your delicious new sauce over whole wheat angel hair or elbow pasta, and mix in some raw broccoli florets while you’re at it!  Enjoy!

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Cheezy Cauliflower Soup (Vegan)

Thank goodness for this beautiful weather!  Now that the rain has stopped (for the most part anyway) I can officially resume walking to work again!  I’m so lucky to live in a town where everything is reasonably close together.  Just the simple act of walking to work and back adds 5 miles of walking to my day!  I love it!  

My college roommates got married last weekend, so I was out of town to celebrate with them!  The wedding was beautiful, and the reception was awesome… Especially the bride and groom’s late night trip to Taco Bell, wedding dress and all!  Monday meant back to reality, though, and I was way too wiped to head to the grocery store.  I didn’t even have fruit to juice 😦 sad day. I guess it was the perfect time for a little kitchen experimentation!  The result was pretty delicious, and I can say I will definitely be making it again!  

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Cheesy Cauliflower Soup

  • 4 tbsp. Nutritional Yeast
  • 6-7 cups water
  • 1 can Full Fat UNSWEETENED Coconut Milk (drain liquid from can and save for later)
  • Pepper to taste
  • 2 cloves of garlic, minced
  • 3/4 head cauliflower, roughly chopped
  • 9 or 10 stems fresh parsley, roughly chopped

Throw everything but the parsley in a pot and bring to a boil! Simmer for 30 minutes and top with fresh parsley. Voila! 

As for the liquid from the can of coconut milk, I threw it into the blender along with a couple frozen bananas and had a very creamy dessert!

What kinds of healthy meals do you throw together when your cupboards are less than stocked?