Cauliflower Fettuccini Alfredo From the Fuss-Free Vegan Cookbook.
Christmas came early this year in the form of a flat little package addressed to yours truly. Spying it in the front hall lying atop a mountain of bills and junk mail I grabbed it and ripped it open with abandon. Here was Sam Turnbull’s gorgeous new cook book. I have been following her quirky, fun blog for a few years and so I knew that this cookbook would be a keeper.
Need a copy of Fuss-Free Vegan for the holidays??? Click here.
Her effervescent style paired with her solid knowledge of cookery is a winning combination. This book is just what most of us would have been grateful to receive when we first turned vegan. I’d venture to say that most confused parents of the newly turned vegans would benefit form this book as well. Never fussy. Always comfort food.
Choosing the first recipe to make was a challenge as they all called out to me, but I settled on Fettuccini Alfredo to ward off the chill of encroaching winter.
Silky, creamy, garlicky and only 20 minutes from start to finish. Did I mention that it uses a whole head of cauliflower??? Yes indeed, I proclaim this accidentally heathy as well. Onward to the recipe!
It is recipes like this that take the sting out of winter. Pick up a few ingredients on your way home from work and within 20 minutes of arriving home you can sit down with the family to this delicious meal. Thank you Sam!
For the Cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and coconut milk in a large heavy sauce pan and bring to a simmer over medium heat. Cook for about ten minutes until the cauliflower is very soft, and falls apart when pierced with a fork.
Add the white miso and salt to the pan and blend using an immersion blender or in a regular blender in batches.
Cook the pasta according to the directions, and drain.
Return the pasta to the pan and toss to coat in the sauce. Serve and garnish with parsley, "parmesan", and black pepper.