It’s here everybody! It’s finally here! The first copy of my cookbook has arrived in the mail!!
How did this happen??? So you know how I worked on a “Passion Project” for this whole semester? Well to mark the end of it, I had to pick a final deliverable. Naturally I chose to make a fully printed, legit cookbook! (aka a dream come true!) After countless hours working on the layout, I finally sent it to the publisher and received it at my house! It’s a hardcover copy with beautiful recipes, photos and illustrations. I organized it by types of meat or fish, which makes it super convenient to look up recipes! I’m so excited to have such a concrete representation of all the hard work that I have done. It truly is the most gratifying feeling!
Over the semester, I learned so much about food, cooking, proteins and techniques to make me a better cook. This book summarizes all that I have learned so it’s a great ressource to brush up on my cooking knowledge. It was a wonderful experience to take classes and step outside of my comfort zone. I feel more comfortable in the kitchen, and so creative about vegetables now that I have cooked so much meat…
To celebrate, I decided to try out a comfort food stapple with a healhty twist. You know how I love those by now! So I gave cauliflower Alfredo a shot, and it turned out to be great! Super easy to make and sooo creamy and delicious. All that dairy-free of course! Now don’t get me wrong, I do love cheese more than anything else. If I could only eat one thing, it would probably be it. But I find it fascinating how you can turn veggies into crazy substitutes. Here, cauliflower is the base for a deliciously vegan creamy sauce.
Just to clarify, this is not at all cheesy like Alfredo though. Rather it’s just as creamy! A lot of bloggers then add some nutritional yeast to the sauce to give it that cheesy taste. I don’t know why but I feel weird about yeast… It just looks so unappetizing that I never use it. I’m also not vegan so if I want some cheesy flavor, I just add some real cheese! But hey, if you’re into that definitely add some to the mix for a closer Alfredo taste! If you’re not, then you can grate some fresh Parmesan on top for delicious results! Bon appétit!
Total time: 20 minutes
- 2-3 oz. thin spaghetti (or angel hair)
- 1/4 small cauliflower head
- 2 garlic cloves, peeled, smashed
- 1/2 bouillon cube
- 1/4 cup unsweetened almond milk (could sub with milk or 1/2 tbsp ricotta if not vegan)
- 1/4 cup cooking water (or 1/3 if using ricotta)
- 2 fresh squeezes of lemon juice
- 2 tsp olive oil
- kosher salt and lemon pepper
- Bring a large pot of salted water to a boil.
- Cut the cauliflower into florets. Toss them in the water with the garlic cloves and the bouillon cube. Cook for about 10 minutes.
- Use a slotted spoon to transfer the cauliflower into a food processor. Discard the garlic. Dump the pasta into the water and let it cook for the time indicated on the packaging (about 5-6 minutes).
- Pulse the cauliflower with some olive oil, a squeeze of lemon juice, salt, and almond milk (or ricotta). Add some cooking water as you go to thin the sauce until it becomes creamy.
- Drain the pasta and toss it with the cauliflower alfredo. Sprinkle with some oregano and lemon pepper, and add a squeeze of lemon juice and a drizzle of olive oil. Enjoy!
“Spaghetti avec une Sauce Alfredo au Chou-Fleur”
Temps Total: 20 minutes
- 80g de spaghetti fins
- 1/4 de chou-fleur
- 2 gousses d’ail, pelées, écrasées
- 1/2 bouillon cube
- 1/4 tasse de lait d’amande non-sucré (lait normal ou 1/2 c.s de ricotta si non-végétalien)
- 1/4 tasse d’eau de cuisson (1/3 de tasse si vous substituez avec la ricotta)
- 1/4 citron pressé
- 2 c.c d’huile d’olive
- sel de mer et poivre citronné
- Faites bouillir de l’eau salée dans une grande casserole.
- Coupez le chou-fleur en morceaux. Faites les bouillir pendant environ 10 minutes avec les gousses d’ail écrasées et le bouillon cube.
- A l’aide d’une cuillère percée, transférez le chou-fleur dans le bol d’un robot. Jetez l’ail. Mettez les pâtes dans l’eau et laissez-les cuire pour le temps indiqué sur le paquet (5-6 minutes).
- Mixez le chou-fleur avec de l’huile d’olive, la moitié du jus de citron, du sel et du lait d’amande (ou ricotta). Ajoutez de l’eau de cuisson au fur et à mesure pour affiner la sauce jusqu’à ce qu’elle soit crémeuse.
- Égouttez les pâtes et mélangez-les à la sauce. Garnissez avec de l’origan, du poivre citronné, le jus de citron restant et un filet d’huile d’olive. Bon appétit!
6 thoughts on “Spaghetti with a Vegan Cauliflower “Alfredo””
This recipe looks delicious. Also congratz on the cookbook
And YAY for you on the Cookbook!!
A really nice sharing a Good luck.
Love the idea of this, I shall have to try it soon. I just made a cauliflower crust pizza which was a fun little experiment. Kudos on your book! – Kat
It’s really delicious! Hope the pizza turned out good! I experimented with that too earlier if ever you didn’t see it (http://stovetopstory.com/2014/06/18/prosciutto-and-mozzarella-parma-pizza-with-a-cauliflower-crust/). Was really delicious!