Meatless Monday Attempt 4: {GF} Pasta with Cauliflower 'Alfredo' Sauce and Spinach 'Meat'balls

Happy Meatless Monday!  I'm going to share with you a recipe that I tried out a couple weeks ago - and I REALLY apologize for horrible pics - they don't look good, but the dinner was actually really tasty!  It was the kind of meal that I felt could have been served on April Fools - Gluten-free pasta with alfredo sauce made from cauliflower and meatballs made from spinach.  Now, if I were to do this again, just for the heck of it, I'd probably use spaghetti squash instead of noodles.  That would really throw people.  :)

So.  I just have to share with you that my most favourite Gluten Free pasta are made by GoGo Quinoa - they're typically made from a mix of quinoa, rice, etc.  They taste as good as or better than wheat pasta, and they're not fussy to prepare (like rice pasta is).  They have yet to come out with lasagna noodles, but when they do, I'll be all over that.  No one's paying me to say this.  I just want to share this awesomeness because I'm so happy to have found them!

The Cauliflower 'Alfredo' Sauce is good.  I would absolutely recommend trying it out. I found that it was missing just a little bit of something, and I haven't figured it out, but try an interesting add in or two when you make it, and then let me know how it goes!  I picked up the recipe via Pinterest from Hungry Couple - please go check out this fun and delicious blog!

Creamy Cauliflower 'Alfredo' Sauce

Ingredients
(Minimally adapted from Hungry Couple)


1 Head cauliflower, cut into about eighths 
2 Tablespoons unsalted butter
4 Cloves garlic, minced
3/4 Cup milk (I used what we have, which is 3.25%)
1/2 tsp Yellow Mustard
1 dash of Worchestershire sauce
1 Tablespoons pesto
1/2 Cup Parmesan cheese, grated
1 tsp salt
1/4 tsp freshly ground pepper

• Cook the cauliflower in a large pot of salted, boiling water, until very tender (approx. 10-15 min).
• While the cauliflower is cooking, saute your garlic in the butter over low heat until garlic is translucent. 
• Place cooked cauliflower into a food processor along with 1 cup of the cooking liquid, the milk, and the garlic butter mixture.  Process until smooth, adding more milk or reserve liquid as desired/required to get the sauce to your preferred consistency.  
• Return to pan (can use the skillet from sauteing the garlic) and heat through.  Add cheese.
• Serve hot.

Find the recipe for Spinachballs here!