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!


  • 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


  • 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. 


  • 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


  • 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!

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