CAULIFLOWER ALFREDO WITH GRILLED ASPARAGUS

SERVES 4 PORTIONS

FOR THE CAULIFLOWER SAUCE

3 cups (300 g) cauliflower florets

1 cup (135 g) chopped white onion

1/3 cup (45 g) raw pine nuts

3 cloves garlic, peeled

2 tbsp. (10 g) nutritional yeast

1 tbsp. (15 ml) lemon juice

1 tsp. salt

1/2 tsp. white pepper

FOR THE ASSEMBLY

8 oz. (225 g) fettuccini pasta, gluten-free, if necessary

8 oz. (225 g) asparagus, woody ends trimmed

1 tbsp. (15 ml) sunflower oil

Pinch of salt

Pinch of black pepper

2 tbsp. (20 g) toasted pine nuts

NUTRITIONAL VALUES

Calories: 266kcal
Fat: 18.4g (1.8g S.Fat)
Carbs: 20.6g
Protein: 9g
Sugar: 5.4g
Sodium: 819mg

METHOD

TO MAKE THE CAULIFLOWER SAUCE
In a pot, combine the cauliflower, white onions, raw pine nuts, and garlic, then cover with water. Bring the pot to a boil over medium-high heat, covered. Adjust the heat to medium and cook for 10 to 12 minutes, or until the cauliflower is fork tender, with the lid slightly vented.

Drain the pot carefully, then combine the boiled cauliflower, onions, pine nuts, and garlic in a blender with the nutritional yeast, lemon juice, salt, and pepper. Set aside after puréeing until completely smooth.

TO ASSEMBLE
Preheat a grill to 400oF (200oC). Cook the pasta according to the package directions. While that is cooking, toss the asparagus in a bowl with the oil, salt, and pepper to coat. Grill the asparagus for 2 minutes per side, or until the grill marks are very visible.

When the pasta is done, drain the water and toss it with the cauliflower sauce. Cook, uncovered, over medium- low heat for 3 minutes, or until the sauce has thickened slightly. Distribute the pasta among four plates or shallow bowls, then top with the grilled asparagus and toasted pine nuts. Serve.

RECIPE NOTES

To make this dish even more opulent, drizzle truffle oil over the top of each plate before serving.