One whole head of cauliflower florets:
Combined with 1 cup almond milk, 1 tablespoon of mustard, 1 shallot, garlic, crushed red pepper, a little bit of chili pepper and lots of black pepper & salt. Bring to a boil & simmer for 15 minutes. Blend until creamy.
Meanwhile, sautéed mushroom & kale. Add to “Alfredo” sauce. Any vegetables will work!
Goes good with quinoa elbow pasta (as shown), or any noodle/vegetable. Gets thicker the longer it sits!
Who needs dairy when you have cauliflower.