Image credit: HappyKitchen
For the Cauliflower Alfredo Sauce:
1 cauliflower roughly chopped
4 cloves garlic peeled
1 cup vegetable broth
1 cup full fat coconut milk
2 teaspoons white miso paste
1 ½ teaspoons salt
For the pasta:
1 lb fettucine, gluten free is preferred
Vegan parmesan (for serving)
Chopped parsley for garnish
Make the Sauce:
For the cauliflower alfredo sauce, place the cauliflower, garlic closed, vegetable broth, and coconut milk in a large pan/saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes until the cauliflower is very soft and falls apart when pierce with a fork.
Add the white miso paste and salt. Using an immersion blender or regular blender, blend the cauliflower and its cooking liquid. Do this in batches if you need to.
Make the pasta:
In the meantime, cook the pasta according to the package directions, then drain.
Return the pasta to the pan and pour the cauliflower alfredo sauce over top. Toss to heat through. Garnish with a sprinkle of vegan parmesan, parsley, and freshly ground black pepper. Enjoy!