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.