Cauliflower Alfredo

This recipe takes some time but it is SO easy!


3/4 cup plain, unsweetened soy milk

3 large cloves garlic

1 tsp lemon juice

1 tablespoon of flour

1 tablespoon olive oil

As much cauliflower as you want, broken up into florets

1/4 cup Earth Balance or similar

Spaghetti for one person

About an hour to an hour and a half before you want to eat, stab the garlic cloves with a fork a bunch of times on all sides and combine all ingredients except spaghetti in a pan on low to medium-low heat. If you want you can roast the garlic for even better flavor. Cook the sauce for about an hour to an hour and a half, stirring occasionally to incorporate and break up the film that will keep forming on the top. When sauce is done it will be creamy and the cauliflower will be al dente. If it gets too thick you can always stir in some more milk. Trying to time the spaghetti so that it finishes with the sauce, cook the spaghetti in heavily salted water. Strain and toss in the sauce (don’t forget to remove the garlic) to finish cooking. Garnish with parsley.




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