Pasta Alfredo with Cajun Spiced Cauliflower
The Cajun Cauliflower adds a punch of spice and a great texture to the dish. Even if you aren't a cauliflower fan I would suggest trying it out, put it on the side if you need to, but I promise it's killer!
For the Alfredo:
1 C raw cashews
2 C water 3 cloves garlic, crushed
1/4 yellow onion, diced
Sea salt Pepper, to taste
1/3 C nutritional yeast
1 Tbsp Fresh parsley, finely chopped
1 tsp Fresh thyme, finely chopped
1 tsp dried italian seasoning
2 tsp Fresh basil, finely chopped
Soy milk as needed
Box of penne pasta
In a small pot add cashews, water, garlic, onion and salt. Bring to a boil and then simmer for 15 minutes, or until cashews are tender. While cashews are boiling, bring a large pot of salted water to a boil for the pasta.
Once cashews are tender transfer mixture into a high powered blender and process until velvety smooth. Add soy milk or water as needed. Once smooth, transfer into a large, high sided pan (I used a cast iron skillet) over medium/low heat. Using a rubber spatula stir in spices. Mixture will thicken as it simmers, so keep water or soy milk by the stove to add small amounts as needed. Your Alfredo sauce should be thick enough to coat the back of a spoon. Taste and adjust salt and pepper as needed. Once sauce is perfect turn off heat.
Pasta should be cooked by now.
Drain pasta and add the the pan with sauce. Use the rubber spatula to stir the pasta/sauce until coated. Serve in shallow bowls topped with cauliflower and fresh herbs.
For the Cajun Cauliflower:
Cauliflower, cut into natural florets
1 Tbsp oil (to allow spices to stick)
1 Tbsp paprika
1 Tbsp garlic powder
1 tsp dried parsley
1/2 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp black pepper
Preheat oven to 350F. In a large bowl add cauliflower, oil and spices, toss until coated evenly. Transfer onto a baking sheet and bake for 15 (or until slightly crispy.)
While Cauliflower is baking, cook pasta according to package.