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Cauliflower Alfredo Sauce over Red Quinoa Pasta, Broccoli and Tomatoes

I made this part of a crazy fiber-rich meal. Let's start with the cauliflower sauce. Per serving, you already get 25% of your daily recommended fiber (DRV). Add another 15% with the broccoli. Add another another 10% with the tomatoes, and yet another 25% with the quinoa pasta. Total: 65% the DRV! Try getting that with a slab of meat. Spoiler alert: you can't.

You also get a decent dose of iron with this one, which is very important in a vegetarian diet. The quinoa pasta provides 25% of your DRV, and the cauliflower and broccoli give you another 10%. If you're a meat eater, you'd get about 33% of your DRV iron in a steak. Here you're getting 35% and avoiding horrible things like saturated fat and cholesterol. That math makes me feel pretty good.

cauliflower alfredo

Recipe by the Endless Meal | Makes: 2 cups | Time: 15 minutes


1 tsp olive oil

1/2 white onion, chopped

3 garlic cloves, crushed

3 cups chopped #cauliflower

1 cup vegetable stock or water

1–2 tbsp nutritional yeast

1/2 tbsp lemon juice

1–2 tsp sea salt

1/2 tsp coconut aminos

1 tbsp vegan butter

To Serve

1 cup cherry #tomatoes, halved

2-4 servings of steamed #broccoli


Of course start your pasta first. Water takes so long to boil! But back to the main recipe:

Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the garlic and cook for 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until it is soft.

Transfer the cauliflower to a blender and blend on high until smooth. Add the remaining ingredients and blend again. Taste and add more nutritional yeast and sea salt, if you'd like. Add the butter and blend once more.

Pour over your noodles, tomatoes, and broccoli. Divide into two plates or bowls and enjoy!

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