Last night’s dinner – Pasta w/ Cauliflower “Alfredo” – was a new one for me.  I’ve made “Cauliflower Mash” as a lower carb alternative to mashed potatoes, but I’ve never tried it as a pasta sauce.

I ran across the recipe over at Pinch Of  Here it is:

While the ingredient list is very short – a head of cauliflower, half a head of garlic, butter, veg broth, milk, salt & pepper – I will mention that creating this sauce will make a mess of your kitchen.  By adding in sauteed mushrooms on top, I used almost every pot in the house, plus my food processor.

The flavors where good.  Of course I substituted Earth Balance for the butter, and soy milk for the cow’s milk.

But I’m thinking a head of roasted garlic versus sauteed cloves might save a pan and have added more depth of flavor.  And it was missing that “something.”   I ended up adding a squirt of lemon juice, some nutritional yeast, and a pinch of ground mustard to brighten up the flavors.  Onion & garlic powder, and maybe a hint of cayenne probably need to be added next time too ….

I was going to serve this over Mung Bean Noodles to cut processed carbs, but didn’t like them too much.  I saved them for some type of maker.  Over regular pasta the luscious sauce went!  And I had to chuckle to myself as “the prepper” is out of Fettuccine 😉

Have leftover sauce??  Freeze it, and toss together a simple yet sophisticated Heavenly Cruciferea Dinner! Cauliflower Alfredo Shells w/ Roasted Cabbage Steaks.



One wonderful thing I did come to realize yesterday:

Make you own Vegetable Broth !!!  Why don’t I do this more often ??

The recipe calls for 6-7 cups of broth.   That’s alot!  Our “Sam’s Club” store has been out of veggie broth in the carton for weeks now.   At my regular grocery store veggie broth is costing  $4.50 per 4 cup carton!  This would make for one expensive cream sauce !!!

So when Spencer got home from the grocery, I cleaned all my veggies, and threw all the stubs (celery, broccoli, cauliflower root, mushroom stems, kale ribs, etc), along with last week’s leftover veggies (slimy baby carrots, droopy parsley), into the pot with some water.    Usually this get’s relegated straight to the compost bucket.  Why not make a broth first, then send the veggies to the compost pile.

All my homemade veggie broth really cost me was an onion and some garlic!

It couldn’t be easier!  Here’s the Basic Homemade Vegetable Broth recipe I use from Vegetarian Times.  To be honest, I use whatever veggies I have on hand, and I love adding in some all-spice cloves: 

Enjoy !




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