A week ago I posted this spaghetti with cauliflower Alfredo and grilled radicchio on Instagram. It was an impromptu meal that I threw together with leftover ingredients. Anyways, it’s my most popular post yet, which is funny given the circumstances. It was so easy to make and the photo was shot at my dining table in the worst lighting ever.
Lately, cauliflower has been a staple in my diet. It keeps well and is surprisingly versatile. I have made Kung Pao cauliflower, whole roasted cauliflower, soups and stews with cauliflower and of course this delicious cauliflower sauce. It’s a great substitute for anything cream based and is certainly an easy way to sneak some veggies into meals that might otherwise be lacking in healthful ingredients.
My measurements are not precise because I was cooking with leftovers so use the recipe below as a basic guide. Feel free to substitute different kinds of pasta, or other greens to replace my spaghetti or radicchio. You could also add onion to the sauce or swap out the sage and walnut garnish for something else. Have fun with it!
Spaghetti with Cauliflower Alfredo and Grilled Radicchio
For the Sauce
- 3 cups cauliflower
- water or non-dairy milk
- 1-2 clove garlic
- 1 tbsp. nutritional yeast
- generous pinch of salt
- squeeze of lemon or tsp. of apple cider vinegar
For the Pasta
- whole wheat spaghetti (two portions)
For the Radicchio
- 1 small head red radicchio
- 1 tbsp. olive oil
- sea salt and fresh ground pepper to taste
For the Garnish
- a handful of sage leaves
- 1/4 cup chopped walnuts
- Fill a medium-large saucepan with 1-2 inches of water. Bring to a boil.
- Meanwhile, fill a medium-large pot with water and bring to a boil for pasta.
- Roughly chop cauliflower and steam until soft.
- While the cauliflower is cooking mix together minced garlic, nutritional yeast, salt, lemon or apple cider vinegar.
- Roughly chop your head of radicchio and set aside.
- Add the whole wheat pasta to boiling water and cook for approximately 8 minutes.
- When your cauliflower is nice and soft place it in a blender with the other sauce ingredients and slowly add milk or water until you have a nice smooth sauce consistency. You could also use a hand-blender for this job.
- Heat a skillet on high heat with the olive oil (preferably cast iron to get that grilled flavour) and grill chopped radicchio for about 30 seconds. You just want to get it a bit smokey and charred.
- Use the same skillet to crisp up your sage and toast the walnuts.
- Serve the pasta on a bed of radicchio, topped with sauce and garnish. Salt and pepper to taste.