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Roasted Garlic White Wine Cauliflower Alfredo

Roasted Garlic & White Wine Cauliflower Alfredo with Spring Vegetables

A luxuriously creamy Alfredo sauce made with roasted garlic, cauliflower and leeks braised in white wine, tossed with traditional Italian Egg Tagliatelle Pasta (gluten-free) and fresh spring veggies.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 430 kcal


  • 1 head cauliflower
  • 1 head garlic
  • 2 leeks, diced
  • EVOO
  • 1 C Cashews, soaked 30 minutes
  • 1/2 - 3/4 C Filtered water
  • 1.5 C dry white wine
  • 3 T Nutritional Yeast
  • Himalayan salt and pepper

Fettuccine Ingredients

  • 1 (9oz) box Jovial Gluten-free Tagliatelle Pasta
  • 2 C sweet peas
  • 8 oz Crimini or Portobello mushrooms, sliced
  • 1 bunch asparagus, chopped or any other veggies of choice


Roasting the Garlic

  • Place a rack in the center of the oven and preheat to 400⁰F. Peal off several layers of the skin from the head of garlic, keeping a few layers to hold the head together. With a sharp knife, cut the top off the head of garlic exposing a bit of each clove of garlic.
  • Place garlic head in a piece of parchment paper and drizzle EVOO on top. Seal the parchment paper with kitchen string.
  • Place in a roasting dish and roast for 30 to 35 minutes, or until completely tender when poked with a fork or knife. Allow to cool slightly before squeezing out the garlic.

Making the Fettuccine Alfredo

  • While the garlic is roasting you’re going to prepare the rest of the components.
  • Cook pasta according to directions on the package, rinse and set aside.
  • Drain & rinse the cashews. Add them to your Vita Mix or food processor with desired amount of water and blend until creamy. Set aside leaving the cashew cream in the container.
  • Next, in a medium-sized skillet, sauté diced leeks with a generous amount of EVOO for 5-6 minutes over medium heat. Add white wine, turn down the heat and allow the leeks to braise for an additional 7-8 minutes or until much of the wine has reduced. Transfer leeks with remaining white wine to your Vita Mix or food processor with the cashew cream and set aside.
  • Steam the cauliflower until fork tender and set aside.
  • At some point, make sure to squeeze the roasted garlic from the skins and have them ready to go.
  • Using the same skillet for the leeks, add mushrooms and more EVOO and sauté for 8-10 minutes, then add asparagus spears and sauté for additional 5 minutes. Add peas and stir well until they are heated through. Set aside.
  • With your VitaMix or food processor ready to go with the cashew cream and leeks, add the steamed cauliflower, roasted garlic, Nutritional Yeast and salt & pepper to taste. Blend on high until creamy, scraping down the sides as needed.
  • Add pasta to a large bowl and toss in the alfredo until well combined. Add veggies and toss to coat. Add more salt & pepper if you like.
  • If the Alfredo sauce is too cool, you may reheat it in a pot before tossing it will the pasta.
  • Also, if the pasta has cooled too much, simply rinse it with hot water for a minute.
  • Serve immediately and enjoy.
Keyword Cauliflower Recipe