Vegan Cauliflower Mac

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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.

🙂

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