I’ve never made a cauliflower alfredo sauce: it was a pleasant surprise.
Ingredients for the pasta:
- 1 pound linguine
- 1 jar sun-dried tomatoes, drained
- 1 bag spinach
- 1 bag frozen beyond meat chick’n
- 3 Tbsp garlic
- 1 tsp paprika
- 1 tsp salt
- cauliflower sauce
First cook the pasta according to the directions.
While that is cooking make the cauliflower sauce:
Boil 3 cups chopped cauliflower for 30 minutes. Once cooked, blend this cauliflower with 1/2 tsp salt and 1/2 cup vegan parmesan, adding water as needed to make a creamy concoction.
Cook the beyond meat chick’n in a skillet with the sun-dried tomatoes; I used the oil in the jar as the oil for frying on medium heat. Once the pasta is cooked drain and stir it in the skillet, then start adding spinach and wilt it down. Lastly, mix in the cauliflower sauce and remove from heat, a sprinkle with red pepper flakes.