Add an extra boost of vegetables to your dinner with our cauliflower alfredo sauce from 2020 nutrition intern Sydney Albarado. Feel free to substitute broccoli, peppers and tomatoes for any other seasonal vegetables from the market like snap peas, zucchini or whatever ends up in your market basket that week! In addition to market vegetables, you could serve your pasta with fresh market cheeses and /or grilled chicken or steak from Sunshine Harvest Farm.
Vegetable Cauliflower Alfredo
- 3 cups chopped cauliflower florets and stems
- 2 cloves chopped garlic, separated
- 2 Tablespoons olive oil, separated
- ½ onion, chopped
- 2 sweet peppers (any color), chopped
- 1 cup broccoli, chopped
- 1 ½ cup chopped tomatoes (or substitute 1 can of tomatoes)
- Salt & pepper to taste
- ½ cup milk
- 8 ounces fettucine, penne or any other pasta
Combine cauliflower, 1 clove garlic, 1 tablespoon olive oil and 1 cup water in a medium pan. Bring to a boil then reduce heat to low and cover to simmer. Leave covered until cauliflower is tender, about 10-15 minutes.
Next, heat a pan to medium and add remaining 1 Tablespoon of oil. Add vegetables to the warm oil and sauté until tender and slightly brown and caramelized. Season with salt and pepper to taste and set aside.
While the vegetables are cooking, boil pasta water and cook according to package directions.When cauliflower is tender put all the pan contents into a blender. Add ½ cup milk and salt and pepper to taste. Blend until smooth, and if you want your sauce creamier add more milk
Combine pasta and sauce and warm in a pan if needed. Top with cooked vegetables, fresh market cheeses, herbs and salt and pepper to taste. Enjoy!