Cauliflower Sage Alfredo [V + GF]
Hello dear world, and, if it isn’t too late, happy new year! It’s already February and I have not posted a recipe or a blog post all year. To be honest, I shouldn’t even be writing one now… I should really be doing the readings I have been procrastinating for the last two days. And all that other homework… gah. What’s thirty minutes in the grand scheme of things though, right?
As I have said before, I was never really the biggest pasta eater. But I am finding, as my days seem to be getting busier and busier (or I’m just getting lazier and lazier) that I have been incorporating more and more pasta into my life. And you know what, it’s been alright.
I have also been eating a lot more cauliflower. I roast it, I put it in curries, I make tacos with it… is there anything cauliflower cannot do? This recipe is kind of incorporating my two go-to foods right now.
To change it up a bit, I’ve fried up some fresh sage before cooking up the alfredo sauce. This, of course, is totally optional! I just love sage. You also do not need to make this gluten free if you don’t have to.
What’s been keeping me so busy that I have been eating pasta, you might ask? This term at school I am really enjoying my classes and I am trying really hard to read everything, instead of just skimming it all a few hours before class like last term. I’m also finally starting to work on that thesis, which is extremely exciting. I have such a fabulous supervisor and I think the next year and a half will be really fun. I also might be writing a book chapter? Unfortunately it is not food related (sigh) but it is exciting nonetheless! I still am unsure if it’ll actually manifest into a real, physical document, but I am going to work on it as hard as I can and keep my fingers crossed.
Another thing that has really been getting in the way is my sleep schedule. I can’t sleep at night and then I can’t drag myself out of bed in the morning. It’s really annoying because then I don’t start my work until early afternoon. It’s bad. If you have any suggestions, please please please leave them in the comments for me!
All that said, I am not complaining about my pasta eating habits. This is such a delicious recipe. It’s creamy and indulgent, but packs a lots of veggies in it! Hope you enjoy!
- 3 tbsp vegan butter, divided
- 4 cloves of garlic
- 1/4 cup nutritional yeast
- 1 cup vegetable broth
- 1/2 cup coconut cream, from a can of full-fat coconut milk*
- 3 1/2 cups cauliflower, steamed until tender
- 1 tbsp fresh sage, chopped
- salt and pepper, to taste
- 4 servings worth of your favourite gluten free pasta
Prepare the pasta according to the directions on the package.
While the pasta is cooking, prepare the sauce: Over medium heat, melt 2 tablespoons of vegan butter in a saucepan. Add the garlic and sauté for a couple of minutes.
Add the sautéed garlic, nutritional yeast, broth, coconut cream, and steamed cauliflower into a blender and blend until completely smooth.
In the same saucepan, melt 1 tablespoon of vegan butter over medium heat. Add the chopped sage and cook until fragrant.
Add the cauliflower mixture to the saucepan and heat over medium heat, about 5-10 minutes.
Toss in the cooked gluten free pasta and serve.
* To get coconut cream: Place a full-fat can of coconut milk in the fridge overnight. When you open the can, the milk will have separated. Use the thick cream in this recipe. I actually keep my apartment really cool, so I don't need to refrigerate my coconut milk. Except in the summer months, because I don't have air conditioner!