Cauliflower Alfredo Parsley Potatoes

Dreaming of a delicious alfredo sauce that’s creamy, cheesy, and has not a drop of dairy in it? Read on and dream no more. This week’s featured recipe uses the vegan alfredo sauce recipe we shared as our debut blog/recipe post and I must say; each time we make this sauce, I wish we would make it more often! Today’s CAULIFLOWER ALFREDO PARSLEY POTATOES combines lush alfredo with glorious sliced potatoes— think of this dish as a healthier version of au gratin potatoes. I think this may be the ultimate in vegan cooking. It’s basically all vegetables but, I promise you, you’d never know this sauce has a base of cauliflower!! It makes for a great Sunday supper too because the majority of the cooking is done in a crock pot. So, let’s hop to it!

CAULIFLOWER ALFREDO PARSLEY POTATOES:
ALFREDO SAUCE INGREDIENTS:

• 2 cups chopped fresh cauliflower
• 1-2 cups water (Enough water to just cover the top of the cauliflower in the saucepan.)
• A couple drizzles of extra virgin olive oil
• 2 Tablespoons (Vegan) butter
• 3 whole garlic cloves
• Dash of ground nutmeg
• 1/4 teaspoon dried basil
• 1/4 cup nutritional yeast 
• Salt & Pepper, to taste

METHOD:

• Add garlic cloves and a swirl of extra virgin olive oil to a medium-large saucepan. Heat the saucepan until the garlic cloves become fragrant. 
• Add the cauliflower and water. Bring to a boil and cook until the cauliflower is very soft.
• Remove from heat and drain water from the pan.
• Add in the nutritional yeast, dried basil, nutmeg, butter, and salt & pepper. Fold together. Let the cauliflower cool down to almost room temperature.
• When cooled, Blend until smooth and creamy in a powerful blender. You may need to add 1/4 cup at a time to help it blend together. 

POTATOES INGREDIENTS:

• 3-4 medium to large potatoes, thinly sliced. (We used Russert potatoes)
• 2 Tablespoons nutritional yeast
• Small handful of fresh parsley, chopped
• 1 small onion, sliced
• 1 teaspoon cornstarch
• Salt & Pepper

METHOD:

• Preheat a small-mediun crockpot on high.
• In a large mixing bowl, add sliced potatoes, parsley, onion, salt & pepper. Fold together.
• Add in alfredo sauce, fold together.
• Spoon into crockpot. Sprinkle the top with nutritional yeast. Cook until potatoes are tender. Give them a stir around from time to time while cooking so they don’t stick on the bottom.
• Enjoy!