Ingredients:

4 heaping cups cauliflower florets (1 small/medium cauliflower)

1 T minced garlic

¾ C non-dairy milk (we like almond)

¼ C nutritional yeast

1 T fresh lemon juice

½ t onion powder

¼ -½ t garlic powder

¾ t fine grain sea salt, or to taste

¼ -½ t pepper, to taste

16 oz Fettuccine pasta of choice

1-1 ½ C frozen peas

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Directions:

Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.

Meanwhile, add vegetable broth into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.

In a high speed blender, add the cooked and drained cauliflower, sautéd garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms.

Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.

Add cauliflower sauce into the pot and add the drained pasta. Heat over low-medium until heated enough to your liking. Add cooked peas. Salt again and add pepper to taste.