Fusilli With Cauliflower Alfredo Sauce and Broccoli Rabe
Traditional Alfredo Sauce gets a makeover with this easy cauliflower dish. You can serve the sauce with pasta or just make it on its own to use however you like serving a white sauce.
Ingredients
- 12-16 oz fresh broccoli rabe
- pinch salt
- 1 cooked whole wheat fusilli you can also use brown rice or quinoa pasta
- 1 tbsp unsalted butter* for a vegan version, I use vegan butter or avocado oil
- 5 cloves garlic finely chopped
- 6 cup vegetable stock
- 1 head cauliflower cut into florets, approx 5 cups
- 1/2 cup rice or hemp milk
- approx 1 tsp smoked salt you can sub table salt but the smokey flavor gives the dish added dimension
- 1/4 cup shredded parmesan cheese* or use shredded vegan cheese
Instructions
- To blanch the broccoli, submerge in boiling water for 2-3 minutes, depending on thickness. Drain and rinse under cold water to help stop cooking.
- Sprinkle with a pinch of salt and set aside.
- In a small saute pan, melt the butter over low heat.
- Add the garlic and saute, on low, for 3 minutes, or until it is soft and fragrant but not browned.
- Bring the vegetable stock to a boil in a large stock pot.
- Add the cauliflower and cook, covered, for 8 minutes or until fork tender.
- Transfer the cauliflower to a blender using a slotted spoon. Add 1 cup of the cooking broth plus the sauteed garlic, milk and salt.
- Puree until smooth, seasoning with additional salt to taste. Add a splash more milk if it is too thick.
- In a large saute pan over low heat, toss sauce with the pasta and broccoli rabe before serving. Sprinkle with the cheese before serving.