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Creamy Cauliflower Alfredo with Warm Broccolini Radicchio Salad
2 or 2 or 4 Serving Dinner

Creamy Cauliflower Alfredo

with Radicchio Arugula Salad

Get your alfredo fix without the guilt. Banza’s protein-rich spaghetti is dressed in a creamy, nut and cauliflower based sauce. Make sure to deglaze the pan. You’ll love the extra flavor you get from the “fond,” French for the browned bits that get stuck to the bottom of a pan. The meal is completed with a slightly bitter radicchio salad that balances out the richness of the alfredo.

Tags:
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
850
FAT
44g
CARBOHYDRATES
91g
PROTEIN
43g


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INGREDIENTS

  1. ¼ cup cashews
  2. ¼ cup macadamias
  3. 1 shallot
  4. 1 garlic clove
  5. 3 oz cauliflower
  6. 2 oz arugula
  7. Radicchio
  8. 7 oz Banza Spaghetti pasta
  9. 1 lemon
  10. 2 tbsp nutritional yeast
  11. 8 oz almond milk
  12. Fresh parsley
  13. 1 oz balsamic vinegar
  14. 3 tbsp + 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not Included
Tools: Blender, Baking sheet, Large skillet, Large pot
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
850
FAT
44g
CARBOHYDRATES
91g
PROTEIN
43g


Get Recipes Delivered

INSTRUCTIONS

1
SET THE STAGE

Preheat oven to 400°F. Fill a large pot with water, season heavily with salt, and place over high heat. In a medium bowl, mix together the cashews and macadamia nuts and cover with hot tap water. Let nuts soak for at least 15 to 20 minutes, or until you’re ready to use them. Peel and mince the shallot. Mince the garlic.

2
SAUTÉ THE CAULIFLOWER

Rinse, dry, and thinly slice the cauliflower florets. Place a large skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the cauliflower and a pinch of salt. Cook, stirring frequently until slightly browned, about 4 to 6 minutes. Reduce heat to medium-low. Add shallot and garlic, and cook for 2 more minutes. Add ¼ cup water and cook until cauliflower is tender, about 5 minutes.

3
PREPARE THE SALAD

Rinse and dry the arugula and radicchio. Trim the core off of the radicchio and thinly slice. Combine the radicchio and arugula in a large bowl.

4
MAKE THE SAUCE

Add spaghetti to the boiling water and cook until al dente, about 6 to 8 minutes. Drain and toss pasta with 1 tsp olive oil. Drain the nuts. Rinse and dry the lemon, then zest and halve it. To a blender, add the cauliflower, nutritional yeast, 1 tbsp lemon juice, and the nuts. Blend on high and gradually add the almond milk, until sauce is smooth, about 3 minutes. Season with salt and pepper.

5
TOSS THE PASTA

Rinse, dry, and finely chop the parsley leaves. Pour the alfredo sauce into the same skillet. Add the cooked spaghetti. Set heat to low and bring to a simmer, stirring frequently, until warmed throughout. Season with salt, pepper, half the lemon zest, and half the parsley. Stir well to combine.

6
FINISH IT UP

Toss the salad with balsamic vinegar and 1 tbsp olive oil and season with salt and pepper. Divide the creamy cauliflower alfredo between your plates. Top with the remaining parsley, lemon zest, and pepper. Serve with radicchio arugula salad.

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