Culinary Guides

A creamy Alfredo with no dairy in the sauce. Cauliflower simmered in broth and blended with cashews turns silky and rich, and a squeeze of lemon keeps it bright. It is comfort food that does not sit heavy, and it comes together in about half an hour.

• 1 small head cauliflower, broken into florets (about 3 cups)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1/2 cup raw unsalted cashews
• 2 tablespoons ghee or unsalted grass-fed butter
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1 pound pasta of your choice
• 1/4 cup minced parsley
• Almond crumble (optional for topping)

Cook the cauliflower and garlic

1. Simmer the cauliflower in the vegetable broth until fork-tender, about 8 minutes, then lift it into a blender and reserve the cooking liquid.
2. Meanwhile, saute the garlic in the olive oil over medium heat until lightly golden, about 2 minutes, being careful not to burn it.

Make the sauce

1. Add the cooked cauliflower, garlic, cashews, ghee, salt, pepper, and lemon juice to the blender with 1 1/2 cups of the reserved cooking liquid. Blend until completely smooth, adding more liquid to loosen if needed, and adjust the seasoning.

Cook the pasta and finish

1. Boil the pasta in salted water until al dente, reserving 1/2 cup of the water before draining.
2. Return the pasta to the pot, pour over the sauce, and toss, loosening with pasta water if needed. Serve topped with parsley and an optional almond crumble.

Grower's tip: for pure white heads, blanch your cauliflower in the garden by folding a few of its own leaves over the developing curd to shade it from the sun. Harvest while the curd is still tight and smooth, before it starts to separate.

Grow the cauliflower this sauce depends on. Start our cauliflower seeds and a little parsley for the top.