Cauliflower Fettuccine Alfredo

This dish was from Eating Well and it is amazing!!

  • ½ c breadcrumbs, toasted
  • 1 tbsp chopped fresh parsley
  • ½ tsp grated lemon zest
  • 4 c cauliflower florets (1 small head)
  • 1 c raw cashews
  • 8 oz fettuccine
  • 4 c lightly packed thinly sliced kale
  • 3 tbsp lemon juice
  • 2 tbsp white miso
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • ¾ tsp salt

Bring a pot water to a boil.

Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.

Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.

Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.

Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

Serves 4.

Baby Kale and King Trumpet Stir Fry

This is so yummy and quick!

  • 2 tsp oyster sauce, plus more to taste
  • 1 tsp fish sauce or Coconut Aminos
  • 4 tsp neutral oil
  • 1 1/2 tsp red chili pepper
  • 1 1/2 tbsp finely chopped garlic, divided
  • 2 tsp water
  • 1 tsp cornstarch
  • 2 (5-ounce) packages baby kale
  • 8 oz king Trumpet mushrooms, sliced thin
  • Black pepper

Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.

Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.