Cauliflower is definitely having its moment in the sun. 

It’s hearty texture and mild flavor makes it a versatile substitute for high carb favorites.

From pizza crust and mac and cheese to buffalo style nuggets and as a stand in for mashed potatoes, it really is EVERYWHERE. 

And while I am not anti-carb by any stretch of the imagination I do love any excuse to pack in extra nutrients. AND, I’m a huge fan of beans and legumes too, so this protein packed cauliflower alfredo pasta checks all the boxes. 

Benefits of Cauliflower

Cauliflower lacks the vibrant color of other vegetables, but it’s  still full of plenty of phytonutrient plant power! 

In addition to being high in fiber and antioxidants, it’s also a great source of choline (a super important nutrient for women) and sulforaphane, a powerful plant compound that helps to decrease oxidative stress, prevent certain types of cancer, heart disease, diabetes and enhances your natural detoxification processes. 

The parsley is optional but it’s such a power packed herb I love adding it in wherever I can. Parsley is an incredibly versatile herb that is particularly rich in vitamins A, C, and K. The vitamins and phytonutrients in parsley help to protect against several chronic diseases, and may even improve bone health. 

This protein packed, plant heavy meal is hearty, full of protein and fiber and honestly it’s pretty darn easy. It’s perfect for nights when you need dinner on the table fast, AND it received 2 very enthusiastic thumbs up from my 3 year old so I feel like that counts for something. 

So if you’re wondering HOW exactly to turn cauliflower into a creamy and delicious alfredo sauce, read on my friend! 

INGREDIENTS 

• 1 Box Red Lentil or Chickpea Pasta

• 1 medium-sized head Cauliflower 

• 2 cloves garlic (minced)

• Olive oil 

• 1/2 cup shredded Parmesan (sub nutritional yeast if vegan)

• 1/2 cup water 

• 1 T better than bouillon 

• 1/4 cup raw cashews 

• 2 cups zucchini (chopped) 

• Chopped fresh parsley (optional) 

DIRECTIONS

In a hot skillet saute the cauliflower florets and garlic until golden brown and slightly roasted. 

Add the cauliflower to a high speed blender along with the shredded parmesan, cashews, water, and bouillon. Blend until a smooth sauce forms.  

Bring a large pot of water to a boil and cook the pasta according to the directions. Once al dente, drain the pasta and set aside. 

While the pasta is cooking, in the same skillet add about 1 T olive or avocado oil and saute the zucchini until slightly tender and golden, set aside. 

Add the cooked zucchini to the cooked pasta along with the cauliflower sauce and toss to combine. Season with salt and pepper to taste. Serve immediately with extra parmesan and chopped fresh parsley. Enjoy! 

Serving Suggestions 

The sauce is pretty darn versatile as well. So if you want to sub zucchini noodles for the chickpea pasta or serve it as the sauce on a white pizza it works great! It’s so creamy and delicious, no one will even miss the heavy cream. 

Be sure to let me know if you try it out!