This dairy-free take on Alfredo sauce pairs well with grilled meat or portobellos.

Roasting Ingredients

• 4 cups cauliflower (approximately one medium-sized head)
• 6 cloves garlic (leave skin on for roasting)
• 1 tbsp. New Roots Herbal’s Heart Smart Olive Oil

Seasoning Ingredients

• 1 cup unsweetened almond or oat milk
• 2 tbsp. New Roots Herbal’s Lion’s Mane Powder
• 1 tbsp. lemon juice
• ¼ cup nutritional yeast
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ½ tsp. sea salt
• ½ tsp. freshly ground pepper

Pasta Ingredient

• 340 g (12 oz.) pasta cooked al dente (spinach or sundried-tomato pasta tastes and presents well)

Instructions

Trim cauliflower into florets, drizzle cauliflower and garlic with olive oil, and roast at 230 °C (450 °F) for about 25 minutes until golden brown.

While roasting ingredients are in the oven, simmer and stir the seasoning ingredients in a large pan.

Once roasted, pinch garlic from skin and pulse in blender with cauliflower until smooth. Add mixture to pan and stir until uniform. Add more almond/oat milk if necessary for creamier consistency.

Toss with pasta. Season with chili flakes or hot oil.

Bon appétit!