Cauliflower is so versatile, delicious whether roasted, riced, pureed, steamed, water-sautéed or enjoyed raw. This amazing-for-you crucifer works its magic to make this creamy Alfredo sauce that tastes so decadent.


  • ½ cup/75g chopped onion, or 2 large shallots, chopped
  • 3 garlic cloves, finely chopped
  • 1 head cauliflower, cored and chopped (3 to 4 cups/375 to 500g)
  • 1 cup/250ml Light Vegetable Broth 
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white miso paste
  • ½ tablespoon fresh lemon juice


  • 1 pound/450g asparagus, trimmed and cut into 1½-inch/4cm pieces


  • 8 ounces/225g whole-grain or bean-based linguine


  • Brazil Nut Parm 
  • 2 tablespoons chopped fresh basil
  • Coarsely ground black pepper


FOR THE ALFREDO SAUCE: Heat ¼ cup/60ml of water in a large saucepan over a medium-high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 30 seconds. Add the cauliflower and Light Vegetable Broth and bring to the boil. Lower the heat to a simmer, cover, and cook for about 12 minutes, or until the cauliflower is soft.

Transfer the cauliflower mixture to a high-powered blender and blend on high speed until smooth. Add the nutritional yeast, miso paste, and lemon juice and blend until smooth and creamy. Pour the sauce into a saucepan and keep warm over a very low heat.

FOR THE ASPARAGUS: Preheat the oven to 220°C/425°F/gas mark 7. Line a rimmed baking tray with a silicone mat or baking parchment.

Arrange the asparagus in a single layer on the prepared tray. Roast in the oven for 15 minutes, or until the asparagus is tender and slightly browned.

FOR THE LINGUINE: Cook the linguine according to the package instructions in a pot of boiling water, stirring occasionally, until al dente. Drain the pasta and return it to the pot. Add the roasted asparagus and Alfredo sauce and heat for a few minutes until hot, tossing gently to combine.

TO SERVE: Divide the pasta among shallow serving bowls or plates and serve hot, topped with the Brazil Nut Parm to taste, basil, and black pepper to taste.

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