Friday, November 11, 2011

Cauliflower alfredo with tofu bacon

Last week I took a few nights off recipe testing for various reasons. The man and son had been overwhelmed with so many new dishes, leftovers were getting out of control and my vegetable crisper needed a darn good clean out. Half a head of cauliflower was begging to be used which reminded me of Johanna's recent post about Cauliflower Alfredo. It sounded like a perfect way to use up the cauliflower and pasta is always a good way to keep my boys happy.

My adaptation was a bit different as I left out the white beans, kale and sun-dried tomatoes and added in some tofu bacon, broccoli and baby spinach leaves as they also needed to be used up. I included a larger quantity of smoked paprika which is something I have loved when playing around with the Alfredo recipe from Vegan Yum Yum. It turned out to be a fantastic meal that pleased everyone immensely so this pasta sauce will definitely be repeated in the future.

Cauliflower Alfredo (Adapted from Green Gourmet Giraffe and Cupcakes and Kale)

1/2 head cauliflower, chopped into florets
1 1/4 cups soy milk
1 tablespoon nutritional yeast flakes
1 tablespoon lemon juice
1/2 teaspoon sea salt
1 teaspoon smoked paprika
1 small head broccoli, cut into small florets
1 tablespoon olive oil
4 spring onions, chopped
2 cloves garlic, crushed
100g baby spinach leaves
10 strips tofu bacon, chopped
250g pasta of your choice
salt and pepper, to taste

Place the cauliflower florets in a saucepan filled with water, bring to the boil then simmer for about 15-20 minutes, or until very soft. In the meantime, steam the broccoli florets until just tender and cook the pasta until al dente. Drain the cauliflower in a colander. Put the cauliflower, soy milk, nutritional yeast, lemon juice, salt and smoked paprika in a blender and process until it becomes a smooth mixture.

Heat the olive oil in a large saucepan, add the spring onions and garlic and cook for a minute or two. Pour in the blender mixture then add the broccoli, baby spinach, tofu bacon and pasta. Stir everything together thoroughly and heat through until the spinach has just wilted. Season with salt and pepper.


  1. Nice to see how you've made this your own - I like the sound of the brocolli / spinach additions. I've never tried tofu bacon but imagine it would pair well with this dish too.

  2. Rockin' cauliflower alfredo! It's been awhile since I made some, now I'm really craving it. Mmm!

  3. nice to see you dusting your blog off after all the mofo-ing! but glad to see that mofo has affected you so much you post a dish posted not once but twice on mofo :-)

    It is a great concept and I love seeing how you have changed it - yours would have been very smoky and I am sure I would love that - I finally tried hurry up alfredo and enjoyed some smoked paprika in it but sounds you have upped the amounts in your version as I don't remember there being a lot in it!

  4. Thanks Kari, you should give tofu bacon a try someday. It's great to have in sandwiches, pizza toppings, pasta sauces, etc.

    Thanks Jes, hope you get a cauliflower alfredo fix soon!

    Thanks Johanna, your comments are always so insightful! I found it hard to get back into blogging after MoFo but I have been pretty busy with the recipe testing. I must be immune to smoked paprika as I didn't find it overly smoky. Sometimes I use 2 teaspoons in the hurry up alfredo sauce.