In January I participated in a 30-Day Challenge hosted by Andrew, otherwise known as the One Ingredient Chef. It was extremely fun and educational. During the month we were challenged to only cook meals using ‘one ingredient’ items. Now, before you think it was a month of mono meals, let me explain.
So long as you can hold the item in hand before creating with it, it counts as ‘one ingredient’. Guacamole is a great example. Nice big tomatoes, some jalapeno, onion, avocado, cilantro, lime – yum! While your guac is now made up of many ingredients, they all started as whole foods.
One of Andrew’s recipes that received a ton of buzz was his Cauliflower Alfredo. I don’t normally care for cauliflower (yes, take my Vegan club card away), but it started getting SO much love from the group members, I couldn’t pass up giving it a shot. I was amazed. The sauce – with not once bit of cream or cheese – ends up being just what it’s not – creamy, mildly cheesy, a wonderful ‘Alfredo’ sauce.
For a lighter meal, I tried it first over spiral zucchini noodles topped with fresh diced Roma tomatoes. This next version was much more of a “comfort food” version ~ perfect for a cold day when you want something really satiating.
Cauliflower Alfredo ‘Primavera’
- Andrew Olson’s Cauliflower Alfredo Sauce (link above)
- Supergrain spaghetti (quinoa and corn flours) – or pasta/rice/veggie of choice
- 1/2 C Sun-dried tomatoes, not packed in oil, julienne cut
- 1 C Green peas
- 4-5 large crimini mushrooms, sliced
- 1/2 T oil of choice
- 1-2 garlic cloves, diced
- Sea salt and fresh ground black pepper, to taste
Note: I had previously made the Alfredo sauce, which made much more than I expected I froze the remainder and used it two weeks later for this recipe. It held up perfectly!
- Prepare pasta according to package or preference
- While pasta cooks, combine oil, garlic and sun-dried tomatoes in a large skillet, saute for approx 10 minutes until tomatoes plump up and re-hydrate a bit
- Add in green peas & mushrooms, saute for another five minutes
- Toss together pasta, sauce and veggies in skillet, reduce heat and cook until warmed though, roughly another five minutes.