Vegan Cauliflower Alfredo recipe
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Ingredients
- 2 large heads cauliflower, cut into pieces 2 large red onions, cut into wedges 2 cloves garlic, chopped, or more to taste 1 serving canola oil cooking spray 2 cups plain soy milk 1 (14 ounce) package firm tofu, cut into cubes ½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®) ¼ cup nutritional yeast 2 tablespoons onion powder 1 tablespoon lemon juice, or more to taste 1 tablespoon dried basil 1 tablespoon dried marjoram 1 tablespoon dried oregano 1 tablespoon dried parsley 1 teaspoon garlic powder 1 teaspoon ground black pepper, or more to taste 3 large large kale leaves, minced, or more to taste 1 cup cherry tomatoes, halved
Nutrition Info
- 304.7 caloriescarbohydrate: 36.9 gcholesterol: : -fat: 10.5 gfiber: 11.6 gprotein: 20.4 gsaturatedFat: 3.7 gservingSize: -sodium: 439.2 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Cauliflower Alfredo
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Spread cauliflower, onions, and garlic onto a large baking sheet. Spray canola oil spray over cauliflower mixture.
Bake in the preheated oven until browned and tender, 30 to 45 minutes. Transfer cauliflower mixture to a 9x13-inch baking dish. Reduce oven temperature to 300 degrees F (150 degrees C).
Blend soy milk, tofu, vegan cheese, nutritional yeast, onion powder, lemon juice, basil, marjoram, oregano, parsley, garlic powder, and black pepper in a food processor or blender until sauce is creamy.
Pour sauce into a saucepan and cook over medium-low heat until warmed, about 5 minutes. Add kale to sauce and cook until kale is wilted, about 5 minutes. Pour sauce over cauliflower mixture and add tomatoes, mix well.
Bake in the oven until bubbling and lightly browned, about 40 minutes.