• Georgia Barnes

Recipe: Cauliflower Alfredo with Almond and Parsley Dukkah

Serves 4

To start, roast 1 medium head of cauliflower cut into florets.

You want to cook it until the cauliflower is tender and just starting to colour, about 20 minutes.

Meanwhile, simmer 3 cups of pasta on the hob in boiling water until soft (any shape will do).

Also meanwhile, sauté 3 cloves garlic (more if you really love it) in a pan in a little olive oil. Once it is softened, use the same pan to make a white sauce by adding 1 tablespoon melted butter, 2 tablespoons cornflour and gradually adding 2 cups of oat milk.

Put the roasted cauliflower, some of the white sauce, and 2 heaped tablespoons of nutritional yeast into a blender. When smooth, return to the pan with the rest of the white sauce, mix thoroughly, add salt and pepper, and a teaspoon of dijon mustard (optional) to season and gently simmer over a very low heat. (Add more oat milk if required, if it gets too thick.)

Meanwhile, for the dukkah, add a teaspoon of olive oil to a pan, before adding 2 teaspoons sesame seeds, 3 tablespoons flaked almonds (walnuts also work here) and half a cup of breadcrumbs ( I save the ends of sourdough loaves and blitz them up once stale into breadcrumbs for recipes like this). Gently toast the combination together for approx. 3 minutes until golden and fragrant. Remove from pan before mixing through a generous handful of freshly chopped parsley, and salt and pepper to season.

When the pasta is cooked, drain it and then toss it through the alfredo sauce. Transfer to a serving dish or leave in the pan. Sprinkle the dukkah mix over the pasta to cover.

I serve this with a fresh green salad, drizzled in wild oregano oil.



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