We are pasta lovers in our house. Perhaps it’s the Sicillian hertiage from my husband’s side?!
Either way, we probably eat our body weight in the stuff each year.
We all have our favourite toppings – tuna for J, arrabiata for me and alfredo sauce for Mr C.
Unforunately, alfredo sauce is a bit of a dairy deluge so we have been experimenting with different alternatives. You can just make it using dairy free milk and spread but it does miss out on some of the creaminess.
Step in the cauliflower! Yes, I know it doesn’t seem like the likely candidate but this creamy cauliflower sauce is thick healthy and well, creamy! It is a great way to sneak in another vegetable into your chldren’s diet too.
Our version is garlic free because of J but you could add some if you fancy. It would be nice with some nutritional yeast too if you wanted a more cheesey flavour.
- 1 head cauliflower
- 400ml stock
- 250ml dairy free milk
- 2tbsp olive oil
- 1tbsp lemon juice
- 1tsp onion powder
- Salt and pepper to taste
- Boil cauliflower florets in stock for 7-10 minutes until tender. Drain cauliflower but reserve stock.
- Add cauliflower, milk, olive oil, lemon juice, onion powder and 250ml stock to blender.
- Blend until smooth and season to taste. Add more stock more a thinner consistency.