Fettucini Alfredo fucking rules. I use an very expensive blender I stole from work for this, you'll need that or a decent food processor, something that can make solids liquid.
Set your oven to 420 blaze it. Chop up a cauliflower, some white onion and garlic. Toss them on a sheet pan, apply like, a lot of oil and make sure it's all goopy. Add salt, pepper, thyme, oregano and a bit of paprika and roast it for like an hour or so, check it every once in a while and mix em around. You should be able to easily pierce the cauliflower with a butter knife.
Haul that mixture in your blender/food processor add a hefty portion of nutritional yeast and give in a long solid blast until you get a paste, add your preferred vegan milk as needed until you have your preferred texture.
Great for pastas and also makes a good pizza sauce. You can also add some tomatoes to your baking stage and a bit of red wine on the blend and get a good approximation of a rosee.
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Cauliflower is wild. Always surprises me how versatile it is. It has no right
oooo this sounds intriguing. do you know if it'll still work with, like, a modest amount of oil? or is the tons of oil basically necessary to achieve the artery-clogging deliciousness of Alfredo sauce?
I think it would be hard to cut the oil, cause that's how you get a goop from it. You could maybe try steaming the veg for a bit before roasting and then using less oil perhaps.
no worries. I'm just forever chasing the elusive holy grail of "healthy but tastes like it's not". Like, I like healthy foods. But anyone who says they taste as good as unhealthy foods is full of it.
Been a cook for too long. I've seen things you people wouldn't believe. Pans on fire off the shoulder of Orion. I watched salt-beams glitter in the dark near the Tannhäuser fries. All those moments will be lost in time, like oils in the more oils. Time to fry
ha! that's a good point! I guess I wasn't thinking about sweet foods. Mango and peaches also definitely taste like something that can't possibly be healthy. I do love sweet potatoes too, but I always struggle to get the texture right, whether I'm mashing them or roasting them. I don't like when they get stringy.
So I make a cauliflower alfredo pretty often, but I've never baked the cauliflower. What I do is simmer it in plant milk and then toss it in a blender. You could do that entirely without oil if you like, but it won't taste as good as if you toss in an ass-load of vegan butter, which is what I do.
Of someone wants to tell me if it freezes okay I wanna know. I feel like it might separate when frozen.
