Recipe Instructions:
1 head of cauliflower, core removed and cut into medium florets (about 36 ounces total)
1 1/4 cups unsweetened original oat milk
1 cup plant-based Parmesan, plus more for serving
4 tablespoons nutritional yeast
1 teaspoon Dijon mustard
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
16 ounces your favorite pasta shape, cooked according to package instructions
Steamed broccoli, for serving
Add all the ingredients—except for the pasta and steamed broccoli—to a high-powered blender. Blend until smooth and fully combined. I used the Braun TriForce Power Blender’s "Soup" function on the "Smooth" setting, which warms the sauce as it blends.
In a large bowl or pot, toss the warm cauliflower alfredo sauce with the cooked, drained pasta. Top the pasta with a bed of steamed broccoli (or serve it on the side) and sprinkle with more plant-based Parmesan, if you’d like. I sometimes like to sprinkle it with a dash of everything bagel seasoning too, for an extra bit of savory flavor.
