PASTA ALFREDO

SERVES 4 TO 6 PORTIONS

12 oz (340g) cauliflower florets, not frozen

5 garlic cloves, peeled and left whole

1 onion, sliced

1/4 cup olive oil

1 1/2 tsp. sea salt

1 lb. (500g/16oz) brown rice penne or fusilli

2 cups almond milk

2 tbsp. lemon juice

Freshly ground black pepper

Chopped fresh Italian parsley for garnish

Parmesan Topping

NUTRITIONAL VALUES

Calories: 678kcal
Fat: 35.4g (22.8g S.Fat)
Carbs: 79.7g
Protein: 17.6g
Sugar: 8.1g
Sodium: 652mg

METHOD

Preheat the oven to 220°C/425°F.

Drizzle oil over the cauliflower, garlic, and onion on a large, rimmed baking sheet. Roast for about 30 minutes, or until cauliflower is fork-tender, turning frequently with a spatula, after seasoning with 1 teaspoon salt. As needed, add more oil.

In the meantime, heat a large pot of salted water to a boil. Cook the pasta according to the package directions. Return to the pot after draining.

Blend the roasted vegetables with the almond milk, lemon juice, and the remaining 1/2 teaspoon salt in a blender. Blend until completely smooth. Season to taste, then remove from blender and toss with hot pasta. Season with pepper and sprinkle with parsley and Parmesan cheese. Serve right away.