Creamy Cauliflower Fettuccine Alfredo

Prep: Wash and dry the produce. Mince the garlic. Juice the lemon into a small bowl, and set aside. Place cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 4-6 minutes until fork-tender. Drain.

Add ½ tablespoon olive oil into a large skillet on medium heat and sauté the minced garlic over low heat until softened and fragrant but not browned, about 2 minutes.

In a blender, add the cooked and drained cauliflower, sautéed garlic, almond milk, nutritional yeast, lemon juice, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Blend until very smooth, set aside.

Bring a large pot of water to a boil. Add your pasta and boil for 7-9 minutes or until al dente. Drain pasta and set aside.

Add ½ tablespoon olive oil to the large skillet, and lightly sauté spinach. Add cauliflower sauce into the pot and then add the drained pasta. Stir to coat.

Heat over medium-low heat until warmed to your liking and serve. Enjoy!