Caulifredo and veggies

Comfort food was in the plan, but what to make. I searched and searched and came across Susan's Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms. After reading the comments Brandie and I decided to make a creamier version of the sauce and then just adapted Susan's wonderful dish to our comfort needs. We fell in love with it. DH tasted it, (not knowing what was in it) and he even loved it. We are not going to tell him it is made with cauliflower. :o)

Caulifredo sauce

adapted from Susan's recipe Fettuccine No-Fredo

1 head of cauliflower

4 cups of water (next time I might try No-Chicken broth)

7 cloves of garlic (peeled, but left whole)

1 tsp of dried basil

1/2 tsp of dried oregano

pinch of cayenne pepper

1 tsp sea salt

pinch of freshly grated nutmeg

1 tsp of butter flavor extract

2 1/2 Tablespoons of Nutritional yeast

1 cup plain lite soymilk

Pour water or broth into a large pot. Cut up the cauliflower into small pieces and add to the pot. Next add the garlic cloves, basil, oregano, cayenne pepper, and salt. Cover and cook until the cauliflower is completely cooked. The softer the better. When the cauliflower is done, blend it until smooth. I used Susan's recommendation and used my hand blender (moat boater) in this house. That's an Emeril joke! Once it is smooth add the nutritional yeast, flavoring, and soymilk. YUM-O! We served ours over Eden's Parsley Garlic Ribbons with steamed broccoli, green beans, grape tomatoes, and a "chik'n" patty from Gardenburger.

We sprinkle paprika on the noodles to give it some color.

Brandie says, "It's all about plating mom!"

Thanks Susan! Be sure to check out another great recipe by Susan. http://blog.fatfreevegan.com/2006/04/fettuccine-no-fredo-with-broccoli-and.html

Brandie took 2 pictures so I wanted to give her credit. This is the one without the tomatoes, but you can see the noodles a bit better. Good job, BJ :o)