Juice Pulp Meatballs

Ever wondering what to do with your leftover juice pulp? Mix it in with your favorite meatball recipe instead of bread crumbs for juicy gluten free meatballs!

Beet Juice ingredients:

- 1 beet

- 1 apple

- 2 carrots 

- 2 handfuls of kale 

Directions:

Place all ingredients through juicer. Enjoy juice and save the pulp!

Meatball Ingredients:

- leftover beet juice pulp

- 1 pound ground turkey breast 

- 1/4 chopped onion or 1 teaspoon onion powder

- 1 tbs. white wine vinegar

- 2 tbs. gluten free soy sauce 

Directions:

- Preheat oven to 350

- spray a baking sheet with nonstick spray 

- Combine all ingredients in a large bowl. 

- form into 1 oz meatballs

- place meatballs on baking sheet and bake in oven on 350 for 30 minutes. 

Sweet and Sour Plantains

My husband made grilled plantains tonight and had the genious idea to add sweet and sour sauce on them! This was a treat!

Ingredients:

4 plantains

1 1/2 cup water

1/4 cup white wine vinegar

1/4 cup soy sauce

1 cup honey

Directions: 

- whisk together the water, vinegar, soy sauce and honey in a bowl

- cut a slit in plantains and cover with foil leaving a little space over the slit

- grill on high heat for about 15 - 20 minutes

- take off peal, slice and spoon sweet and sour sauce over and enjoy!

Salt & Pepper Salad

It was my 7 year olds turn to make something for dinner tonight and this salad was delicious!

Ingredients:

1 bag spring mix salad

1/2 orange bell pepper chopped

1/2 cucumber sliced

1/2 bag of single serving size black and pepper potato chips

Ranch dressing (optional)

Directions:

Mix all ingredients in a salad bowl and enjoy!

She wanted to serve this with ranch dressing but the seasoning from the potato chips added so much flavor none of us used dressing!

Egg Delight

My 9 year old made this recipe up for dinner tonight and cooked for us. It turned out delicious!

Ingredients:

1 egg

1 slice of gluten free bread

1/2 cup marinara sauce

1 teaspoon gluten free bread crumbs

1 tablespoon feta cheese

1/4 cucumber sliced

Salt and pepper 

Directions:

-crack the egg into a microwave safe bowl and microwave on high for one minute (alternatively you can fry the egg on the stove top)

- mix 1/4 cup of the marinara sauce with the bread crumbs, feta cheese and salt and pepper. 

- place egg on top of the slice of gluten free bread and top with the egg and sauce

- put the cucumber on the side and top with the remainder of the marinara sauce

- enjoy!

Meyer Lemon Chicken

Ingredients: 

1 pound chicken cutlets

2 Meyer lemons

1 shallot diced 

1/4 cup white wine

1 clove garlic minced

1 teaspoon olive oil 

1 teaspoon thyme

Salt and pepper

Directions:

-preheat oven to 400 degrees

- coat a baking dish with nonstick cooking spray

- sauté the the shallots and garlic in olive oil for about 4 minutes 

- add the wine and the juice of one lemon to the pan, heat to boil and then reduce to simmer. Let simmer for 2 minutes and then remove from heat. 

- sprinkle salt, pepper and thyme on the chicken and place in pan. 

- pour the lemon and wine sauce over the chicken

- slice the second lemon and place the slices on the chicken

- bake at 400 for about 15 minutes. Cut into the thickest part of the chicken, it is done when it's no longer pink. 

Gluten Free Doughnut Holes

Ingredients:

-One package of Bobs Red Mill Gluten Free biscuit mix

-Vegetable oil

-Powdered sugar

Directions:

-Make the biscuits according to the package directions.  

-Once the dough is made, make small balls with a large spoonful of the dough.

-Heat the vegetable oil on medium high heat on the stove. Fill the pot until there is about an inch of vegetable oil in the bottom. 

Tip: an easy way to tell if your oil is hot enough for frying is to place the handle of a wooden spoon into the oil. If the oil bubbles up around the edges then it is the right temperature and ready for frying. 

-Drop the dough into the oil and let fry on all sides until golden brown. About 6 to 7 minutes. 

-Remove the doughnut holes with a slotted spoon and place on paper towels for about 10 minutes to absorb the excess oil. 

-Roll the doughnuts in powdered sugar and serve!

Mini Oatmeal Cake

After trying the one minute cookie recipe from holisticallyengineered.com I was inspired to make this mini cake. This turned out great and there's so many possibilities to change the flavors. This can be eaten as a delicious dessert or yummy breakfast. 

Ingredients:

1 tablespoon coconut oil

1 tablespoon honey

1 egg yolk

1/4 cup almond flour

1/4 cup gluten free oatmeal

Possible add ins

-1 teaspoon each of almond butter and preserves

-Cinnamon and chopped apples

-Raisins

-Chocolate chips

Directions:

-Mix the coconut oil, honey and egg yolk together in a bowl

-Add in almond flour and oatmeal and mix well

-Mix in your favorite "add in". I used almond butter and apricot preserves

-Put mixture into a small ramekin or microwave safe mug

-Microwave for one minute on high

-Enjoy!

Homemade Chicken Soup

Ingredients:

1 whole uncooked roasting chicken (cleaned)

1 zuchini sliced 

1 yellow squash sliced 

1 yellow onion chopped 

3 large carrots chopped 

6 celery stalks chopped

3 cloves of garlic smashed 

A few sprigs of dill

2 32 oz contsiners of gluten free chicken broth

Salt and pepper to taste

Directions:

Place chicken, legs side up in large stock pot. 

Add the remaining ingredients into pot. 

Fill the pot with water until the chicken is completely covered. 

Bring the soup to a boil for two minutes, then cover and reduce heat to a simmer. 

Let simmer until chicken is cooked through (about an hour)

Once chicken is cooked, remove from the soup and place on a dish to cool to the touch

Remove the pot from the heat. 

Once cooled, remove as much chicken as you can from the bones and place chicken pieces back in the soup

Enjoy!

Stuffed Yuca Pancakes

Ingredients:

• 3 cups chopped yuca, peeled (about one yuca root)
• 2 tablespoons of your favorite cooking oil, I used one tablespoon of grapeseed and one tablespoon of olive oil
• 1/2 teaspoon black pepper
• 1 teaspoon tony sacheres
• 1/2 pound grass fed ground beef
• 1/2 cup carrots finely diced
• 1/2 cup onion finely diced
• 1/2 cup zuchini finely diced 

1. Preheat oven to 375
2. Boil the yuca in a pot of water for approximately 15 minutes or until fork tender (be careful to not overcook)
3. While yuca is cooking, saute carrots, onion and zuchini 
4. Once browned add ground beef and seasonings and cook until no longer pink
5. Remove meat mixture from heat and set aside and drain excess fat
6. Once yuca is fork tender, drain and transfer cooked yucca to a food processor 
7. Pour in 2 tablespoons cooking oil into food processor with yuca and blend on high or until well combined and smooth
8. Remove the yuca dough from food processor
9. Allow to cool in the fridge for about twenty minutes
10. Divide the dough into 12 portions
11. Wet hands with water to prevebt the dough from sticking 
12. Take your small handful, roll it into a ball then flatten it into a “pancake” 3-4 inches in diameter, do not make it too thin
13. Take a spoonful of the meat mixture and place it in the center of your dough (about a tablespoon)
14. Next place another dough pancake on top and seal edges 
15. Repeat until all 6 pancakes are made 
16. Bake for 15 minutes on a parchment lined cookie sheet
17. Heat frying pan and coat with cooking oil or nonstick cooking spray 
18. Remove baked pancakes from oven and fry on both sides or until browned
19. Enjoy!

Gluten Free Mexican Rice Casserole

My kids love rice and beans and when my husband and I decided to try being vegetarian for a month, we all ate a lot of it! My kids especially like the flavored rice packets but those are full off sodium and some have added food coloring as well. I found if your pantry is stocked with the right spices it's easy to make your own flavorful rice at home.  I usually make a huge dish with rice to eat on all week. 

Gluten Free Mecican Rice Casserole

5 cups cooked Brown rice

3 cups Black beans

4 eggs

1 cup shredded cheese (I used vegan pepper jack)

10 oz tomato paste

1 tablespoon chili powder

1/2 tablespoon cumin

1 teaspoon kosher salt 

1 teaspoon smoked paprika

1/2 teaspoon oregano 

1/2 teaspoon cayenne pepper 

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Directions:

Preheat oven to 400

Mix rice and beans in a large bowl. 

Mix the remaining ingredients and spices in a small bowl. 

Combine all ingredients together and pour into a greased 9x11 oven safe pan. 

Cover pan with foil and bake for 40 minutes at 400. 

Eat all week!

Monday eat a portion of your casserole

Tuesday scoop a cup of the rice and beans into a bowl and add chicken and avacado on top 

Wednesday spoon some of the rice and beans into a tortilla and add beef or for a yummy vegetarian option, fried plantains. 

Thursday make a big salad with your favorite veggies, spoon some of the leftover rice and beens on top and add plain greek yogurt and salsa instead of dressing. 

Friday go out to eat, you're probably sick of rice and beans by now. ;)

Dessert Spaghetti Squash

I came up with this idea one day when I had a sweet craving but not much in my fridge except for leftover cooked spaghetti squash. Turns out this vegetable makes a delicious dessert!

Ingredients:

1 cup Spaghetti Squash cooked

2 teaspoons coconut oil

1 teaspoon honey

Sea salt

Directions:

I overcooked my spaghetti squash a little so it mushed together easier but it's not necessary. 

Place the spaghetti squash between several sheets of paper towels and let sit for 10 minutes. This will soak up some of the excess water. 

Turn a frying pan on medium high heat and pour the coconut oil into the pan. Let the oil heat up for about two minutes.

Make spaghetti squash balls with about two tablespoons of the spaghetti squash and then flatten them between the palms of your hands. Place the flattened spaghetti squash into the hot coconut oil. Repeat with the remaining spaghetti squash. 

Once browned, flip on the other side (about 5-6 minutes). Once browned on both sides remove from pan and place on plate. 

Drizzle honey on the top and sprinkle with salt. 

These are delicious as is or can be topped with a scoop of ice cream!

Note: These remind me of the texture of a fried plantain.  They won't be crispy all the way through, and may fall apart if enough of the water is not taken out. 

Pictured above topped with coconut milk vanilla bean ice cream and sprinkled with cinnamon. 

Grain Free Crepes

I followed this recipe exactly and filled the crepe with zucchini, chicken, vegan cheese and salsa (pictures above).

It turned out perfectly for my first time making crepes and so delicious!

Recipe at http://livewellnetwork.com/Steven-and-Chris/recipes/Paleo-Crepes/9304914

Ingredients:

• 6 large eggs
• 1 cup unsweetened almond milk or other non dairy milk
• 3 tbsp coconut flour, sifted
• 2 tsp coconut oil, melted, plus 2 tbsp for the pan
• 1/4 tsp sea salt

Directions

1. Whisk together the crepe ingredients in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.

2. Heat a crepe pan or enameled skilled over the medium-high heat.

3. Place 1 tablespoon of the coconut oil in the pan, swirling to coat the bottom and sides.

4. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan. Alternatively, very quickly use a spatula to spread the batter. Fill any holes with a drop of batter, making sure the pan is fully covered.

5. Cook for 1 minute, until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out onto a plate.

6. Continue with the remaining batter, stacking the crepes on the plate as you work. Add a little more oil to the pan after about every 3 to 4 crepes if they begin to stick.

From Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great, by Danielle Walker

Roasted Acorn Squash with Quinau and Tahini Dressing

Original recipe can be found at http://www.edibleperspective.com/home/2013/11/12/test.html

My version is below. 

Ingredients/Directions:

for the dressing:

• 1/4 teaspoon garlic powder
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 3 tablespoons tahini
• 2-3 teaspoons pure maple flakes or maple syrup
• salt + pepper to taste

for the squash and apples:

• 3 tablespoons unrefined coconut oil
• 1 1/2 tablespoons pure maple flakes or maple syrup
• 1/8 teaspoon cayenne pepper
• 2 medium acorn squash
• 2 crispy apples
• salt + pepper

for the kale and quinoa

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 2 cups chopped kale
• 1 1/2 teaspoons garlic powder 
• salt + pepper to taste
• 1 tablespoon fresh lemon juice

for the dressing: Combine all ingredients and whisk together in a bowl. Taste and adjust salt/pepper/maple syrup if needed.  Set aside.  Store leftovers in the fridge for up to 1 week.

for the squash and apples: Preheat your oven to 400* F.  In a small pan combine the coconut oil, maple syrup, and cayenne over medium-low heat and stir until melted.  Take off the heat.  Slice squash into appx. 1/4-inch round slices, using a large and sharp knife.  Discard ends.  Cut seeds out from each slice and place squash rings on 2 large baking sheets.  Brush the oil mixture over both sides of the squash rings.  Sprinkle with salt and pepper.  Place in the oven for about 30-35 minutes, flipping once halfway through until desired doneness is reached.  A few minutes later slice the apples into 1/4-inch thick slices, removing any seeds/core.  Place on a baking sheet and toss to coat with remaining oil/maple mixture.  Place in the oven during the last 7-10 minutes of squash roasting.  Roast for 7 minutes to maintain a nice crunch.

for the kale and quinoa: Combine quinoa, garlic powder and water then raise heat to medium-high.  Bring to a boil, stir, then reduce heat to simmer and cover for 15 minutes.  Remove from the heat, add kale to the pot, mix and cover again for five minutes. Remove lid and sprinkle with a good amount of salt and pepper and add the lemon juice.  Stir to combine.

to assemble: Place one acorn squash ring on a plate, spoon the quinua on top. Place a few slices of apple on the quinua and drizzle the dressing over the top. 

Visit Beatrice's profile on Pinterest.

Gluten Free Tortillas

Not only are these tortillas gluten free but they are also low calorie and hold together better than corn tortillas! They come out thicker than flour tortillas but they have the best taste and texture. 

I found the recipe at this link http://slimpalate.com/cauliflower-tortillas-paleo-grain-free-gluten-free/#comment-11522

Also pasted below with a few of my changes

Ingredients

• ¾ a head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• salt and pepper to taste
• 1 Teaspoon of nutritional yeast

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it's riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in cheese cloth and squeeze excess water out as hard as you can. (You're going to want to get out as much water as you can)
4. Place drained cauliflower back in bowl and add two eggs, nutritional yeast, salt and pepper and mix until well combined.
5. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they're done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don't skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

Acorn Squash Bowl

This recipe can easily be made paleo or vegetarian. 

Ingredients:

1 acorn squash

1/4 cup cooked brown rice (or riced cauliflower with gluten free soy sauce for paleo option)

1/4 pound cooked ground turkey or ground Italian sausage (omit and double the serving of mushrooms for vegetarian option)

1/4 onion chopped

1/4 cup mushrooms chopped

1/2 small apple chopped

1 egg

1/8 teaspoon sage

1/8 teaspoon rosemary

1/8 teaspoon celery salt

Salt and pepper

Directions:

-Preheat oven to 400

- Spray a cookie sheet with nonstick cooking spray

-Cut acorn squash in half, remove seeds, sprinkle with salt and pepper and place, inside facing down, on cookie sheet 

- bake squash for 15 minutes in the oven at 400

- once squash is removed, turn oven temperature down to 375

-sauté onions, mushrooms and apples together until softened, about 5 to 7 minutes. Season with salt 

- season turkey with celery salt, sage and rosemary 

- combine turkey, with cookies veggies and egg in a bowl. 

- place acorn squash in baking dish with a half ounce of water.

- split mixture between both sides of the acorn squash

- cover with foil and bake at 375 for 25 minutes

- uncover and cook for another 20 to 25 minutes. 

Enjoy!

Gluten free/dairy free pizza

Two weeks into being gluten and dairy free I had a major pizza craving! I searched and found many recipes, most which were cauliflower.  I'm not a fan of the cauliflower mashed "potatoes" so I wasn't sure how this was going to turn out but decided to test a recipe out.  It turned out great! It also inspired me to find more cauliflower recipes, like cauliflower tortillas (blog post coming soon).

I tried the recipe at this link http://ifoodreal.com/cauliflower-pizza-crust-recipe/

The recipe below is the same with a few minor changes. 

• Ingredients:
• 1 head cauliflower 7 - 8" wide
• 1 egg, large
• 1/2 cup vegan shredded cheese (I used Daiya pepper jack)
• 1 tsp Italian (or rosemary, basil, parsley) herb seasoning
• 1/8 tsp salt
• 1/4 tsp freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees F and line with a baking sheet or pizza stone with parchment paper.
2. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until "rice" texture. 
3. Place in bowl and microwave for 4 minutes
4. transfer to a bowl lined with a double/triple layered cheesecloth. Note: The cheesecloth step can be skipped however you will have a soft crust that needs to be eaten with a fork. The flavor will be there but not the texture. However when you're having a lazy day, that is sometimes good enough. ;)
5. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.
6. Increase oven to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
7. Bake for 15 - 20 minutes and remove from the oven.
8. Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.

I topped mine with pizza sauce, more vegan pepper jack cheese and grilled red bell peppers and purple onions. 

Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the crust tightly wrapped in plastic, for 1 month.

The Chessman Omelette

This first time my husband ever made me breakfast he asked if I wanted eggs and oatmeal.  I was thinking I would be getting scrambled eggs with a side of oatmeal however after about 10 minutes in the kitchen he came back with something that looked like an omelette! I was a little reluctant to try it but after my first bite, I was sold! This has been my breakfast almost daily ever since.  

Ingredients:

1 whole egg

2 egg whites

2/3 cup gluten free oatmeal

First combine all ingredients in a bowl and mix well. 

Next heat a frying pan to medium high heat and spray it with nonstick cooking spray. Pour the mixture into the frying pan and spread it out.

Once the edges start to look cooked, check the bottom, you're looking for a lightly browned look.  (This takes about 5 minutes) flip the omelette to cook on the other side. 

Cook for an additional 2 to 3 minutes and serve!

You can eat this how it is or pick a topping.  Here are a few of our favorites:

Honey and salt

Peach preserves

Sliced bananas

Cinnamon and honey

Salsa

Cholula sauce

Peanut butter

The Fridge Dish

The Fridge Dish

Every once in awhile, usually towards the end of the week, I make a fridge dish, which is basically anything I can find in the fridge that will go together. 

Today I had leftover cooked brown rice from yesterday's vegetarian "meatballs", some veggies, eggs (we always have tons of eggs!) and luckily my husband bought a poblano pepper this week so that added some extra flavor! I found a can of black beans in the pantry which will make a complete protein along with the rice so I was set!

This dish turned out very tasty, only took about 20 minutes to make and is super filling. 

The Fridge Dish

2 servings

Ingredients:

1 cup cooked brown rice

1 cup black beans 

1/2 small red onion chopped

1/2 red bell pepper chopped

1/2 cup mushrooms chopped

1/2 poblano pepper, seeded and chopped

2 eggs

1 teaspoon oil (I used grapeseed)

Cumin

Chili powder

Garlic powder

Salt

Directions:

Sauté all veggies in frying pan on medium heat for five minutes. Add salt and garlic powder to taste. 

Push veggies to the sides of the pan. 

Turn heat up to medium high 

Pour oil into the middle of the pan. 

Add eggs into the oil and start to scramble. As the egg starts to cook, incorporate the veggies into the middle. 

Once your egg is cooked, add rice to the pan. 

Cook for about two minutes

Add black beans to the pan and then turn off the heat. 

Mix everything together and add chili powder and cumin to taste. 

Enjoy!

Vegetarian, Gluten Free "Meatballs"

Vegetarian and Gluten Free "Meatballs"

These turned out amazing! They are not as firm as a regular meatball but they still hold their shape well and taste amazing!

I used the recipe found at this link http://ifood.tv/meatball/1002261-lentil-and-mushroom-meatballs-with-arugula-lemon-sauce

However I didn't have red pepper flakes so I left those out and added some smoked paprika because I love the flavor. I also put the walnuts and the oats into the food processor along with the lentils so it made a paste. Then I added that to the rest of the ingredients. 

Rather than frying the meatballs, I baked them.  

I've pasted the recipe below with the way I made them. 

Ingredients

Cooked lentils 1 1⁄2 Cup (24 tbs) (cooked in broth) Cooked brown rice 1 Cup (16 tbs) Crumbled walnuts 1 Cup (16 tbs) Olive oil 1 Tablespoon (plus extra for frying) Small onion 1 , chopped Garlic 2 Clove (10 gm), chopped White mushroom 6 Large, roughly chopped Liquid amino/Tamari sauce 1 Tablespoon Oregano 2 Teaspoon Smoked paprika 1 Teaspoon Rolled oat 1⁄2 Cup (8 tbs)

Directions

1. In a saucepan, sauté small onions and garlic in olive oil for 5 minutes.
2. Add chopped mushrooms, liquid amino, oregano, and continue sautéing.
3. Add smoked paprika, salt and pepper to taste to the mixture.
4. Once done, transfer the sautéed mixture to a large bowl and mix cooked brown rice into it.
5. Transfer cooked lentils, walnuts and uncooked oats to a blender and blend the contents. Add the lentil mixture to the rice mixture and mix well.
6. Form balls and place on a cookie sheet.
7. Bake at 400 degrees for 10 minutes.
8. Serve with your favorite marinara sauce!

Read more at http://ifood.tv/meatball/1002261-lentil-and-mushroom-meatballs-with-arugula-lemon-sauce#g5ocSp7VyGzcoGVf.99

Zucchini Noodles with a Dairy Free Cream Sauce

Zucchini Noodles with Cream Sauce

I've heard about zucchini noodles before but always thought you needed a special tool to make them until my sister told me about a simple and quick way.  You simply take a vegetable peeler and peel the zucchini down until you get to the seeds. Do this all around the zucchini until only the seeds are left. 

Then take your noodles and sauté them in a frying pan for 2 to 3 minutes on medium high heat with a little bit of cooking oil (I like grapeseed).  To finish cooking the noodles, add hot water to the pan and boil them for about 7 minutes. Drain and add salt and onion powder.  

These noodles taste amazing just like that or you can add your favorite sauce. 

Tip: I use one entire zucchini per person. 

The sauce I used (pictures above) is one I found online at www.ohsheglows.com

It says this is a dairy free Alfredo sauce, however it doesn't really taste like Alfredo to me.  It does however tastes like a yummy creamy sauce and goes perfect with these noodles!

Ingredients:

• 4 heaping cups cauliflower florets (1 small/medium cauliflower)
• 1/2 tablespoon extra virgin olive oil
• 1 tablespoon minced garlic (from 2 med/lg cloves)
• 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice) I used a little more for a creamier sauce
• 1/4 cup nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon onion powder
• 1/4-1/2 teaspoon garlic powder
• 3/4 teaspoon fine grain sea salt, or to taste
• 1/4-1/2 teaspoon pepper, to taste
• 
  

Directions:

1. Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
2. Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
3. In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.
4. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
5. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).
6. Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.

Notes: 1) To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce. 2) To make this dish gluten-free, use gluten-free pasta. 3) To make this nut-free, use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavoured milk.

Read more: http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/#ixzz3EApFll00