We are giving the cream-filled alfredo classic a healthier twist with the help of roasted cauliflower and cashews. This rich and creamy cauliflower vegan alfredo is just as decadent as the real deal, but made so that you can enjoy the comforting flavors of alfredo a little more often.
- Cauliflower: Preheat oven to 400 degrees. Chop the cauliflower into small florets and add to a parchment-lined baking sheet. Drizzle with avocado oil and add the garlic clove and lemon half (cut side down) to the pan. Roast for about 20 minutes until slightly golden.
- Pasta: While the cauliflower is roasting, cook the pasta according to the package. Once the pasta is finished, reserve ½ cup of pasta water before draining.
- Sauce: To make the sauce, rinse and drain the soaked cashews. Add the roasted cauliflower, garlic clove, squeeze of roasted lemon, cashews, almond milk, pasta water, salt and pepper to a high-speed blender. Blend until smooth and creamy. Place the noodles back into the pot and pour the sauce to coat. Toss to combine and evenly divide among four plates to serve.