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.

GRILLED ROMAINE CHOP SALAD

SERVES 2 PORTIONS

TO MAKE THE SALAD

1/2 lb. (225 g) eggplant, peeled and cut into 1/2-inch-thick (1.3 cm) rounds

2 tsp. salt

2 tbsp. (28 ml) olive oil

1 tbsp. (15 ml) liquid aminos

1 tsp. gluten-free liquid smoke

1 head of romaine lettuce (1 lb., or 455 g), quartered lengthwise

1/4 lb. (115 g) cremini mushrooms, stems removed

1 ear of corn, husk removed

1 cup (150 g) grape or cherry tomatoes, cut in half

1 cup (134 g) partially peeled and chopped cucumber

FOR THE DRESSING

2 tbsp. (28 ml) lemon juice

2 tbsp. (28 ml) olive oil

1 1/2 tsp. nutritional yeast

1/2 tsp. Dijon mustard

1/4 tsp. agave nectar

1/8 tsp. garlic powder

1/8 tsp. salt

Pinch of freshly ground black pepper

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 29.4g (4.2g S.Fat)
Carbs: 37g
Protein: 7.9g
Sugar: 24.6g
Sodium: 2679mg

METHOD

TO MAKE THE SALAD

To release some of the eggplant's juices, place it on a plate and sprinkle it with a light dusting of salt on each side. After 20 minutes, brush off as much salt as possible, pat the eggplant dry, and combine the eggplant slices with the olive oil, liquid aminos, and liquid smoke in a large zip-top plastic bag. Seal the bag, shake it up, and place it in the refrigerator for 30 minutes to marinate.

Prepare a medium-hot fire in a grill 180°C/350°F and oil the grill grates.

Remove the eggplant from the marinade and set it aside. Place the eggplant, romaine, mushrooms, and corn on the grill and cook for 3 to 5 minutes, or until there are visible grill marks. Grill for an additional 3 to 5 minutes on the other side. For the last half of the grilling time, brush some of the leftover marinade over the eggplant.

Chop the romaine lettuce and eggplant into bite-size pieces. Remove the corn kernels from the cob. Divide the romaine between two bowls, then top with the eggplant, corn, mushrooms, tomatoes, and cucumber.

TO MAKE THE DRESSING Whisk together all the ingredients until smooth. Drizzle over each salad before serving.