roasted garlic alfredo Chef AJ

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Step 1

Traditional Alfredo sauce is made from cheese, butter and heavy cream. Here the creaminess comes from cauliflower. Hard to believe it tastes so decadent.

Step 2

In a high-powered blender, blend the cooked cauliflower, roasted garlic cloves, lemon juice, nutritional yeast and Benson’s Table Tasty until smooth and creamy. Set aside.

Step 3

In a large sauté pan, water sauté onion until caramelized and brown.

Step 4

Add mushrooms and cook until nicely browned. Add zucchini and cook for a minute or two until al dente. Add the sauce and stir until hot.

Step 5

Garnish with fresh parsley or arugula.

Step 6

CHEF'S NOTE

Step 7

If you eat pasta, this sauce would be excellent on it. It’s also delicious on a baked potato. Roasting the garlic imparts a smooth, mellow flavor in this creamy, dairy and nut-free Alfredo sauce. Here we serve it over a gluten free bean pasta and spiralized butternut squash noodles.