My Veggie Chef

Cauliflower Alfredo


Whole grain pasta is tossed in our hand-crafted creamy cauliflower alfredo sauce with sundried tomatoes and Italian herbs. This dish is comforting, delicious, and incredibly healthy!


  • Cashews
  • Cauliflower
  • Garlic Powder
  • Italian Seasoning
  • Nutritional Yeast
  • Onions
  • Pepper
  • Salt
  • Vegetable Base
  • Whole Grain Pasta
Cook Time
20 min
Pairs With
White Wine
Good To Have
Salt Pepper Milk Of Choice Food Processor
Wheat Cashews
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Cooking Instructions

  1. Defrost 24 hours in refrigerator
  2. Bring a large pot of water to a boil over high heat. Add pasta to water and return to boil. Cook over med/high heat for 8 minutes or until pasta is al dente. Drain and set aside.
  3. Bring two cups unsweetened non-dairy milk to a bubble in a large saucepan over med/high heat. Add cauliflower mixture to pan and cook until cauliflower is very tender, about 5 minutes.
  4. Transfer cauliflower/milk mixture to a blender or food processor and process until smooth and creamy.
  5. Return sauce to pan along with the cooked pasta and the sundried tomatoes. Heat through and serve with a green salad or a side of sauteed greens (not included).


  • White Wine
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