Creamy Green Sauce
I made a pesto-alfredo hybrid, a combo of two of my favorite things...and wouldn't you know, it turned out a shade of alien green. If the look of this dish is offputting, save it for Halloween when foods of all less-than-appetizing hues are welcome to the party. Despite the color, this tasted so amazing. Of course it did, cause NOOCH. Enjoy!
Creamy Green Sauce
1 medium cauliflower head (cut into florets)
1 head garlic
1 bunch Italian parsley
1/2 C unsweetened almond milk
1/2 C nutritional yeast
1/4 tsp white pepper
1/4 tsp garlic powder
salt
black pepper
EVOO
0. Preheat oven to 425 F.
1. Wrap head of garlic in aluminum foil. Set aside.
2. Place cauliflower on a large baking sheet. Toss with 1 Tbsp EVOO and sprinkle with salt and pepper.
3. Bake garlic foil and cauliflower for 20-25 minutes (or until florets are soft). Flip at least once during baking.
4. Peel garlic. Add to high speed blender along with cauliflower, parsley, nutritional yeast, white pepper, garlic powder, almond milk and 2 tsp of EVOO.
5. Blend until smooth. Taste and season if necessary.
6. Toss with pasta and serve with extra nooch.
Creamy Green Sauce
1 medium cauliflower head (cut into florets)
1 head garlic
1 bunch Italian parsley
1/2 C unsweetened almond milk
1/2 C nutritional yeast
1/4 tsp white pepper
1/4 tsp garlic powder
salt
black pepper
EVOO
0. Preheat oven to 425 F.
1. Wrap head of garlic in aluminum foil. Set aside.
2. Place cauliflower on a large baking sheet. Toss with 1 Tbsp EVOO and sprinkle with salt and pepper.
3. Bake garlic foil and cauliflower for 20-25 minutes (or until florets are soft). Flip at least once during baking.
4. Peel garlic. Add to high speed blender along with cauliflower, parsley, nutritional yeast, white pepper, garlic powder, almond milk and 2 tsp of EVOO.
5. Blend until smooth. Taste and season if necessary.
6. Toss with pasta and serve with extra nooch.
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