Cauliflower Alfredo Sauce (“Caulifredo”)

1. 
   

   Preheat oven to 425F.

   
   


2. 
   

   Line baking sheet with parchment paper.

   
   


3. 
   

   Spread cauliflower florets out on your baking sheet and roast until the florets are fork-tender and browning at the edges, about 12 minutes.

   
   


4. 
   

   Transfer roasted cauliflower to a blender with and puree with almond milk, hummus, nutritional yeast, miso, onion powder, garlic powder, a very light dash of nutmeg and an even lighter dash of cayenne, if using.

   
   


5. 
   

   Puree until smooth, adding another ¼-cup almond milk if necessary, or leave chunky.

   
   


6. 
   

   Taste, adding more nutritional yeast as desired (I usually add 2 tsp more) plus salt and black pepper.

   
   


7. 
   

   Heat over low to warm if necessary.

   
   


8. 
   

   Toss with cooked pasta or use as a dip.

   
   

Chef's Note: 3 cups cauliflower is about 9-oz or one-third a medium head.