This recipe is over 1000 calories less than Alfredo served in a restaurant!
Cauliflower Fettuccine Alfredo
• 1 large head of cauliflower
• 3 cups vegetable broth • 2 tbsp. vegan butter (I use Earth Balance) • 1 tbsp. olive oil • ½ onion, sliced • 6 cloves of garlic, sliced • ¼ tsp. nutmeg • ½ tsp. salt • fresh ground pepper to taste • ¼ cup toasted almonds, chopped
OPTIONS: Drizzle the finished fettuccine alfredo with some truffle oil for something really special! Add red chili flakes to kick up the heat on your pasta! Or saute asparagus, mushrooms, squash, tomatoes, broccoli, or any other veggies you like and add on top!
Our ingredients were generously supplied from: wholefoodsmarket.com/stores/Fairfax.
Visit lesliedurso.com for m ore great tips and recipes from Vegan Chef Leslie Durso!