Last week Kellie, Mike and I headed to Sedona AZ to get in some good hiking and great meditation time to ring in the new year. If you have not visited this magical area before I would add it to your list. Not only are the views amazing and the mystical forces strong in this area the food is flipping off the charts. For such a small town it is packed with healthy, organic and lots and lots of gluten free places to eat. I swear I could have just restaurant hopped the entire time we were there and been so happy. One of the places I like to visit every time I am in Sedona is a place called Picazzos. They consider it healthy Italian food and trust me it is all that and a little bit more. Kellie got a beautiful caesar salad, Mike got a gluten free pizza and I got the most mouth watering gluten free pasta dish I have EVER tasted in my life. I can taste it now as I sit here writing this post. The sauce was made from roasted cauliflower and lots of garlic!! I could not get this dang dish out of my mind, I wanted more. As soon as I got home I researched how to make this sauce and got busy in the kitchen. Here is the recipe I used. I would not say it was an exact taste match but I will say it was amazing and one I will make again and again. I still want to go back to Sedona and eat this dish again really really soon 🙂
Vegan Roasted Garlic Cauliflower Alfredo Sauce- Makes about 2 cups
6 cloves garlic, unpeeled
½ tablespoon olive oil
⅓ cup raw cashews – Soak them for 30 minutes in warm water before if you can.
2 cups cauliflower florets – I have used the frozen cauliflower rice from Trader Joes before as well.
1¾ cups vegetable stock
1 tsp nutritional yeast
2 tablespoons vegan cream cheese (optional)
½ teaspoon salt
- Preheat oven to 375°F.
- Rub oil into unpeeled garlic cloves and wrap in tinfoil. Roast for 30–40 minutes, until garlic is soft and can be pushed out of its skin. If you do not LOVE garlic then reduce the amount to 4 cloves.
- Next, add cashews, cauliflower, and vegetable stock to a medium saucepan. Bring to a boil, then add nutritional yeast, pepper, and salt. Simmer for 20 minutes and carefully add ½ of mixture to your Blendtec or other high speed blender. (make sure this includes at least one cup of the stock.) I usually blend it for about a minute, just as soon as it looks creamy.
- When the garlic is done roasting and you have squeezed the cloves out of their skin, add them to the Blendtec along with remaining cauliflower mixture and cream cheese if you are using it.
- If you want it thinner, you can always add a little water, 2 tablespoons at a time.
- Toss this in some of your gluten free pasta and you have yourself a fantastic meal. I add mixed veggies into my dish to make it pretty lol. Last night I added veggies and salmon.