Ingredients:

For the roasted cauliflower:

  • 1 head of cauliflower, cut into florets
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • For the Alfredo sauce:
  • 1 tablespoon of olive oil
  • 1/2 cup of chopped onion
  • 2 cloves of garlic, minced
  • 1 cup of vegetable broth
  • 1 cup of unsweetened almond milk
  • 1/2 cup of raw cashews, soaked in water for at least 2 hours
  • 1/4 cup of nutritional yeast
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste
  • For the mushrooms:
  • 2 cups of sliced mushrooms
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • For serving:
  • 12 oz of cooked pasta of your choice (use gluten-free if needed)
  • Fresh parsley for garnish