How to make it
Preheat oven to 450F. Line a baking sheet with parchment paper and cut cauliflower into florets.
Roast cauliflower for 25-30 minutes.
Rough chop onion and garlic.
Place a medium sauce pan over medium heat. Add olive oil, onions, and garlic. Roast until translucent and aromatic (about 3-5 minutes).
Add in roast cauliflower and stock.
Cook down for 2-3 minutes.
Add in seasoning and lemon juice.
Place into high speed blender such as a Vitamix. Process, gradually increasing speed, until smooth.
Meanwhile, place 2 inches of water over high heat to bring to a boil. Place beets in and cook for ~5-7 minutes (or 10-15 minutes if you prefer soft noodles). Strain, and rinse.
Place a separate sauce pan over medium heat. Spray with pam. Add in chopped mushrooms (I use oyster).
Cover with a lid and cook down for 2-3 minutes. Feel free to sprinkle with garlic powder or Italian seasoning.
Pour cauliflower Alfredo into mushroom pan and toss.
Spoon onto noodles.
Top with freshly ground pepper or a spring of rosemary and enjoy.
What you’ll need
1 head of cauliflower
olive oil
1 sweet onion
4 cloves garlic
2 - 2 1/2 Cups vegetable or mushroom stock
3-4 Tbsps nutritional yeast
salt and pepper to taste
1 tsp lemon
1 tsp thyme (or Italian seasoning)
fresh rosemary (optional)
3 cups mushrooms
5 large beets, spiralled
