Posted in Condiments and Sauces on Sunday Jan. 4, 2015, 6:52 a.m.
Spending the holidays away from home mens cooking a bit less, but with hosts such as we have, it's actually great since we've been eating pretty healthy and keeping up with our choices. It's rare I get to sit back and enjoy just the food without going to a restaurant! It's a welcome break but at the same time it's really giving me the time to organize some great cooking days and make up some recipes to be tested.
It's for times just like these that I make recipes in advance. It also means that I can get my 2015 goals organized, both for personal stuff and Plates for Plants. I have this feeling it's going to be a huge year of growth and change for both! Every year I put out a projection of what I would like to accomplish this year, it's very similar to resolutions, but I always break them down throughout the year as I make monthly goals to accomplish. I am also going to be starting a series for the New Year with tips and tricks for going plant-based. I think it'll be about 5-6 posts long with different themes and topics. If you have any questions or topics you would like me to cover, just comment below or on the Plates for Plants Facebook page.
I love easy meals that fool people into thinking they are eating something decadent and somewhat unhealthy, but end up being some hidden vegetable. This is one of those recipes, I've seen it around for quite awhile but never got around to making it. Now that I have, it's definitely going to be a remake. I have always love alfredo sauces, but with them being veganized with cashews or high fat processed creams, I never really wanted to make it often because it just doesnt make me feel greta to eat alot of nuts. Now I can eat it all the time with cauliflower as the base!
The trick here is to actually almost overcook the cauliflower, especially if you dont have a high-speed blender or food processor. This will make the sauce creamier and easier to break down. You can also add any other flavors to this, like roasted red peppers, or a bit of marinara to make a rose sauce. Let me know if you try it out in the comments below!