Naturally if it’s cauliflower alfredo it’s going to be “alfredo” and not true-blue, cheesey alfredo. But this sauce has the same rich, creamy consistency as alfredo. The cauliflower flavor is pretty backseat, which allows the garlic and leek to really come out. Top yours with nutritional yeast or parmesan! Add broccoli or peas, too!
Ignore the terrible picture – it tasted much better than it looked.
Cauliflower Alfredo with Soba Noodles and Leeks
- 1 head cauliflower, cored and chopped into large pieces
- 4c. vegetable broth
- 2 leeks, diced
- 4 cloves garlic, minced
- healthy glug of olive oil
- 1 package soba noodles
Combine the broth and cauliflower in a pot. Bring to a boil and simmer, covered, until cauliflower is tender, about 20 minutes. Meanwhile saute your leeks and olive oil over medium heat until leeks have softened, about 10 minutes. Add the garlic and continue to saute another 5 minutes or so. Puree the cauliflower and remaining broth together (add more broth if necessary to thin the sauce) until smooth. Prepare the soba noodles as directed (I waited until the cauliflower was done so I could use the same pot). Drain the noodles and then toss all of it together – leeks and garlic, cauliflower puree. Salt and pepper to taste.