The other day I was at the market and came across a purple cauliflower, now I've come across them before, but it has been awhile and I like to add color to my dishes. Adding colors to your dish make for great presentations, but there is also health benefits as well! That purple cauliflower sat in my refrigerator for at least a day because I wasn't sure what I wanted to do with it. Typically, I'll roast the cauliflower in the oven with EVOO, herbs and call it a day, but it's 2018 and I wanted to change and make something creative this time around - and oh, was I impressed by how well it came out - alright, let's get right to it and introduce this creamy purple alfredo sauce!
- 1 large heard purple cauliflower
- 3 garlic cloves
- 1 tsp pink himalayan sea salt
- 1/2 tsp cracked black pepper
- 1 tbsp white miso
- 2 tbsp nutritional yeast
- 1/4 cup walnuts (soaked)
- 1 cup non-dairy milk (almond or coconut works best)
- 5 Sage leaves
Serves: close to 32 ounces of creamy alfredo sauce (stores in freezer well; up to 2 months)
In a pot of water- add your purple cauliflower, walnuts, and sage and bring to a boil. Transfer to a vitamix or blender - add a bit of water from the pot to the blender as well. Blend together until contents are broken down to a thick paste.
Next, add in your non-dairy milk, garlic, salt and pepper and give that a good blend for about one minute - scrap the side of the blender, removing any contents. Next, you will add in your miso, nutritional yeast - at this point if you wish, you can also add in some paprika or cayenne to spice it up a bit (highly recommended)
Give this all a good mix on high speed for another minute or two. Remove lid and give it a taste test. If it's a bit chunky and still has bits that haven't broken down to a cream - give it another mix for another two minutes. When texture is smooth, creamy, and pourable - the sauce is done!