This Cauliflower Alfredo Sauce is versatile and so easy to make. An added bonus is that heating is not necessary; simply serve and enjoy. Not only is it paleo (Dairy-Free), but it is also vegan and can be nut-free too depending on the type of milk you use.
I have also steamed a bit of zucchini and cashews with the cauliflower to add depth to the flavor of this sauce. Another nice addition is to sauté crimini mushrooms and add them to the finished sauce.
If you are avoiding tomato sauce, this would be a wonderful pizza sauce with added Italian seasoning to taste. Try ou the recipe and have fun with how you serve it. Please leave a comment about your favorite experiments.
1 head cauliflower, chopped & steamed
1 clove garlic (optional)
1 Tbsp broth seasoning
3 Tbsp unfortified nutrional yeast
1/4 cup milk (almond, cashew or coconut)
sea salt & pepper to taste
Steam cauliflower until tender. Place cauliflower & remaining ingredients in Blendtec or other high-quality blender. Blend using “Whole Juice” setting or until smooth. Add more milk as needed. Serve over dishes such as my Cassava Flour Pasta, Stuffed (Portobello) Mushrooms, Paleo Ravioli, etc.
This Corn-Free Stock Powder is inspired by Vedgedout and adapted to my family’s dietary needs. Before our garlic and onion intolerance became very real, I used both and this was fantastic. Even without the garlic and onion, this is a wonderful seasoning mix that I use for just about everything. See notes below for some examples.
Method: Place all ingredients in a high-speed blender. Blend on high until a fine powder results. Store in a glass jar in pantry.
Notes: ● Rather than waste the powder in the Blendtec Jar, I add water & run the “Clean” setting and use the liquid as a sauce base. Another option is to run the “Hot Soup” setting & make stock. I tend to use this seasoning powder in much of my cooking. Some examples: soup, sauces like my Paleo Coconut Butter Alfredo, flavoring for my Cashew cheez crumbles/spread, ground beef, meetballs, burgers, sautéed or roasted veggies, Kale Chops, etc. The possibilities are endless & because this is made at home with safe for you ingredients, you can rest assured that an all-purpose seasoning on hand.
● For soup: try 1 Tbsp per 1 cup of water & adjust according to your palate.
Sometimes breakfast needs to be changed up or it changes because of a need. This morning we were out of our gluten free oats and so our “granola” cereal option was out. So this Corn-Free Mama got creative and was inspired by a meal the Mini-Foodies and I shared with dear friends at Green Grub in Turlock, CA. The cafe’s version used fortified almond milk (we were not yet reactive to the vitamins) and a granola. My version uses a protein filled smoothie (for a veganoption, omit collagen) and a seed & but crumble inspired by my Cashew Ginger Pie Crust that tastes more like peanut butter, but is legume free.
Assembly Choose your parfait vessel. Place a layer of crumble at the bottom. Cover with a layer of smoothie. Top with ground seeds. Add a second layer of crumble followed by smoothie and seeds. Top off with frosting. Enjoy!
My Mini-Foodies are always ready to enjoy a hot cup of cacao no matter the weather and, as a confessed chocoholic and a professor who has taught several classes and workshops on theobroma cacao, how can I deny them the nutritious delight?
It is true that most hot chocolates on the market are void of nutrition and are filled with sugars and “food product”-style ingredients, so they are clearly not an option for Corn Allergics.
You will find thst I have several cacao beverages here, but this one is different because I have added gelatin for a protein boost as well as for its other nutritional benefits. This is a fabulous way to make a protein drink filled with flavor. Please feel free to tinker with the amounts of ginger and sweetness by adding or decreasing the former and / or omitting the latter. The recipe as is, is well sweetened so I do not recommend adding more dates.
Method Place all ingredients in Blendtec*. Use “Whole Juice” setting. Then use “Hot Soup” setting until desired temperature is reached. Enjoy!
Note: *I recommend using a high speed blender so that the hot cacao is smooth. I don’t use a Vitamix, so if you do, please experiment with the settings & leave a note in the comments letting me & fellow readers who it went for you.
We Corn Alergic often find ourselves longing for beverages we used to have or simply for a variety beyond water and loose leaf tea for example. It has been warmer this winter in Central CA so o came up with this refreshing slushy beverage on Super Bowl Sunday for refreshing way to quench thirst and to buy me more time to finish dinner.
This recipe is versatile sp keep the proportions as is and very the fruit(s) used.
2 cups coconut water
3 cups frozen fruit
(1.5 cup each mango & pineapple)
Blend all ingredients in a high speed blender until smooth & slushy. Enjoy!
Notes: A single fruit slushy would be amazing too. Doesn’t a peach or nectarine slushy sound awesome? Berry combos would also do the trick.
The fall weather often makes me miss enjoying a nice latte, mocha or hot cocoa prepared for me. Rather than lament that I can’t stop by my favorite cafe and share a mug of coffee with my favorite coffee fan, I decided that I’d come up with my own yummy, healthy and safe version at home.
Remember to use safe for you ingredients. If you simply want a mug of hot cacao, omit the coffee beans.