Cauliflower Alfredo was all the rage several years ago. This is definitely not the first version! While I do love vegan food, I consider myself vegetarian solely for the love of cheese! So if you, like me, need a cheese fix now and then read on!
Spiralizer Cauliflower Alfredo
Remove stem and leaves from cauliflower and cut up into large chunks.
Place cauliflower, garlic, broth and milk into a large pot. Cover with lid and cook on medium high heat until cauliflower is soft and falls apart when pierced with a fork. Approximately 10 to 15 minutes.
While the sauce is cooking use a spiralizer to create noodles out of the celeriac and carrots; any size setting you prefer. Thinly slice the red pepper and toss together with "noodles".
Once the sauce is cooked add in parmesan cheese, salt and white pepper to taste then blend with an immersion blender until smooth and creamy.
Serve the alfredo sauce hot over raw spiralized noodles and peppers. Top with a spoonful of freshly diced tomatoes and finish with finely chopped fresh basil.
While the celeriac adds a earthy, nutty flavour feel free to replace it with any vegetable you prefer; zucchini is always a great choice for the spiralizer.
For the cheese lover leave the parmesan on the table! 🙂