Nutrition balance score
Good
Glycemic Index
28
Low
Nutrition per recipe
Calories608.5 kcal (30%)
Total Fat41.4 g (59%)
Carbs41.9 g (16%)
Sugars7.5 g (8%)
Protein28.8 g (58%)
Sodium3204.1 mg (160%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 teaspoonolive oil
0.5yellow onion
chopped
3garlic cloves
crushed
3 cupscauliflower
chopped
1 cupvegetable stock
or water
1 cupsVegan cheese
2 teaspoonslemon juice
1 teaspoonssea salt
½ teaspoonsoy sauce
gluten-free or coco aminos
1 tablespoonbutter
Optional, vegan or regular butter both work, use what you have on hand
Instructions
Step 1
Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the garlic and cook for 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until it is soft.
Step 2
Transfer everything in the pot to a blender (a high-powered blender will make the smoothest sauce, but any blender will work) and blend on high until smooth. Add the remaining ingredients and blend again. Taste and add more cheese and sea salt, if you’d like. If you are using the optional butter add it now and blend once more.
Step 3
Either use the cauliflower alfredo right away or pour it into a pan to keep warm until you are ready to use it.
Step 4
● If the alfredo is too thick (this can happen if too much stock evaporated while steaming the cauliflower) simply add a little extra water or stock.
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