Serves:2
Preparation time:10 mins
Cooking time:15 mins
Ingredients:
- 2 packs Chang's Super Lo-Cal Wide Noodles
- 1 small head cauliflower, cut into florets
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 cup of non-dairy milk
- 2 tbsp miso paste
- Fresh parsley or chives for garnish (optional)
- Salt and black pepper to taste
Method:
- Rinse and drain the Super Lo-Cal Wide Noodles thoroughly, then set them aside.
- In a large skillet, heat the olive oil over medium heat. Sauté the onions and garlic until the garlic is soft and fragrant, but not browned, about 1-2 minutes.
- Add non-dairy milk and bring it to a boil.
- Once boiled, add your cauliflower, and cook it until tender.
- Transfer the cauliflower mixture to a blender and add your miso paste. Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 1-2 minutes. If the sauce starts to look dry, add a few drops of water or milk to adjust the consistency.
- Return the blended cauliflower Alfredo sauce to the skillet and heat it gently over low-medium heat. Adjust the sauce's thickness by adding more milk if needed. Season with salt and black pepper to taste.
- Toss the Super Lo-Cal Wide Noodles with the cauliflower Alfredo sauce until heated.
- Serve immediately, garnished with fresh parsley or chives if desired.
