At the moment I’m in hot heat Dubai, although it’s apparently cooling down for autumn. I’m enjoying the warmth and sunshine after a few months in Sweden either way and we’re getting some work done too which is great. I actually wanted to upload this recipe last weekend but battled with technology as I edited the video so here we are today instead. I think this recipe was worth the wait though, it’s an awesome cauliflower alfredo with added peas and mushrooms for texture and flavour.

I made this dish in this ‘what I ate today’ video for my youtube channel a little more than a month ago and the consensus was that I should share the recipe more formally and so I am. It’s quite a straight forward process to the delicious result but it does require quite a strong blender to make a smooth sauce. I did try to make a similar dish in the past using a hand blender and wasn’t impressed by the texture of the sauce. My thinking is that if you are using a weaker blender it might be god to blend for a longer time to make the sauce as smooth as possible.

Another little note is that you might want to add more or a little less liquid depending on the size of your cauliflower. I used a medium sized head for the recipe so just adjust accordingly. That of course goes for the other ingredients as well! Just remember that you are the queen/king/master of your kitchen and to make food the way you like to eat it. Now please enjoy the recipe, photos and video whilst I go off and soak up the sun – I really hope you like it! x


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SERVES: 4 people  /  TIME: 45 min

1 medium sized cauliflower
1 large brown onion
4 garlic cloves
1/3 cup nutritional yeast
1 tbsp vegetable stock powder
3/4 cup plant milk, I used oat milk
1/2 cup water
Salt and black pepper, to taste


1 1/2 cup frozen peas, thawed
300 g sliced mushrooms


Roughly 300 g fusilli pasta


A handful of chopped chives

Prepare your pasta according to the instructions on the package.

Break the cauliflower into florets and cut the tender bits of the stem into smaller pieces before placing in a steamer until soft.

Saute onion and garlic in a pan over medium heat until translucent and fragrant.

Place steamed cauliflower along with the sauteed onion and garlic in a high speed blender or food processor along with nutritional yeast, stock powder, liquids and some salt and pepper and proceed to blend until very smooth and creamy. Set aside.

Saute the sliced mushrooms in a little oil or water over medium heat until they start releasing some liquid. Add the peas to the pan at this point and heat through.

Add your sauce to the pan and again heat through before tossing your pasta into the sauce.

Serve with a sprinkling of nutritional yeast and some chopped fresh chives.

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