Recipe: Roasted alfredo sauce

Pasta and alfredo sauce is the definition of comfort food for some people. With this version, you can enjoy it and feel completely guilt-free.

Serves 6

Ingredients

• 1 medium to large fresh head of cauliflower florets, trimmed
• 5 cloves of garlic, whole and peeled, or more if preferred
• 1 small to medium sweet onion sliced
• 1 ½ teaspoon salt
• 1 ½ cups unflavored almond milk
• ½ cup vegetable stock (or chicken)
• 1 tablespoon lemon juice
• ¼ teaspoon black pepper

Optional:

• Parmesan cheese or nutritional yeast sprinkled on top
• Red pepper flakes sprinkled on top
• Italian seasoning sprinkled on top
• Parsley sprinkled on top
• Vegetables (green peas, asparagus, julienned carrots, etc.)

Directions

Preheat oven to 400°F - 425°F

Place parchment paper on a large cookie sheet. Arrange cauliflower, garlic and onion evenly on cookie sheet. Spray vegetables with non-stick cooking spray and sprinkle with 1 teaspoon of salt. Roast for 25-30 minutes, or until cauliflower is fork-tender.

Once vegetables are done, place them into a food processor (or blender). Add almond milk, lemon juice, remaining ½ teaspoon salt and black pepper. Process until the mixture is saucy smooth.

Combine sauce with desired noodles and top with optional ingredients from above.

Nutrition Facts:

50 calories, 1g fat, 9g carbohydrates, 660mg sodium, 2g protein

Recipe from Cecilia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.