Vegan Cauliflower Alfredo
Mixed Green Salad with Chive Dressing
Ingredients
- 2 cups small cauliflower florets
- 2 cloves garlic
- 8 oz whole-wheat fettuccine
- ½ cup "no-chicken" broth or vegetable broth
- ¼ cup plain unsweetened almond milk
- 2 Tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp ground white or black pepper
- ¼ cup chopped fresh herbs, such as chives, basil and/or parsley
Instructions
- Bring 1 inch water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, about 10 minutes.
- Meanwhile, bring a large saucepan of water to a boil. Cook fettuccine according to package directions. Drain well. Return the pasta to the pot.
- Transfer the cauliflower and garlic to a blender. Add broth, almond milk, oil, mustard, salt and pepper. Blend until very smooth and creamy. Pour the sauce over the pasta and toss to coat. Serve topped with herbs.
Side Dish Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp white-wine vinegar, or cider vinegar
- ½ tsp Dijon mustard
- ¼ tsp organic sugar
- 1 Tbsp water
- 1 Tbsp snipped fresh chives, or chopped scallion greens
- Salt and freshly ground pepper, to taste
- 8 cups washed and torn salad greens
- 1 cup grated carrots
- 1 cup thinly sliced cucumbers
- ½ cup low-fat croutons (such as Edward & Sons)
Side Dish Instructions
- To make dressing: Combine oil, vinegar, mustard and sugar in a small glass jar with a tight-fitting lid. Add water and shake until smooth. Add chives (or scallion greens) and season with salt and pepper; shake again.
- To make the salad: Just before serving, toss salad greens with the dressing in a large salad bowl. Arrange carrots, cucumbers and croutons on top.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
