I’ve seen several recipes that use cauliflower to create an alfredo sauce, but they generally call for boiling the cauliflower. The key to this recipe is roasting. Roasting brings out the sweetness of the vegetables, helping to mimic the sugar you’d find in dairy, and adds a depth of flavor. The combination of white wine vinegar and miso paste brings a tangy, sharpness like you find with parmesan cheese.
Cauliflower Alfredo Sauce
Servings 6
Equipment
- Baking tray
- Parchment paper optional
- Cutting board
- Chef's knife
- Foil
- High speed blender or food processor
Ingredients
- ½ head Cauliflower
- ½ Yellow onion
- 4 cloves Garlic
- 2 tsp White wine vinegar
- 2 tsp White miso paste
- 1 Tbs Olive oil
- ½ cup Raw cashews soaked for at least 4 hours
- 1 tsp Salt
- 1 cup Water (adjust to get desired consistency)
Instructions
- Preheat the oven to 425 °F. Line the baking tray with parchment paper if desired.
- Chop the cauliflower and onion into large pieces. Toss with olive or neutral-flavored oil.
- Place the garlic in foil. Drizzle with olive oil. Close the foil to create a packet.
- Roast the cauliflower, onion, and garlic on a sheet pan in the oven for 25 minutes.
- Place the cauliflower, onion, and garlic in a high-speed blender or food processor. Add the white wine vinegar, white miso paste, olive oil, soaked cashews, and salt. Blend until smooth. Add water as needed to get the desired consistency. Season with salt and pepper to taste.
I loved this Cauliflower Alfredo Sauce! So smooth and creamy, it paired nicely with the red lentil pasta I had in my cupboard. Used distilled white vinegar because I didn’t have and white wine vinegar and it was still great, although I imagine it would be even better with the white wine vinegar. This recipe did require a little time with the roasting of the vegetables but it was definitely worth it for the creamy consistency and the flavor profile achieved.