Cauliflower Artichoke Alfredo

With Roasted Pepper Rings

One of the most surprising outcomes of switching to a plant-based diet was that I felt a whole word of culinary adventures open up to me. It was precisely the opposite of how I previously saw vegan diets, which is to say restrictive, concerned with what cannot or should not be eaten. Today when I hear people talking about how restrictive a plant-based diet is, it seems so strange to me until I remind myself that is how I used to think of it too.

Before I started eating plant-based, if a recipe contained dairy, I would just use dairy. It wasn't until I was introduced to the plant-based approach that I started thinking of ways to make the same recipes with healthier substitutions. 

Maybe it's a little bit of stubborn, strong-mindedness about me, but when there are obstacles, restrictions or challenges my creative problem solving mode kicks into high gear. The fact that so many recipes can be made in alternative ways using unexpected ingredients with killer results still makes me giddy.

This cauliflower artichoke alfredo dish is no different. Not only is it luscious and creamy but I don't feel weighed down with a bellyache after eating it. The way I feel after eating plants is unbeatable.

So rather than feeling like I could never eat alfredo pasta again, or indulge in some chocolate custard or sip on a milky latte, I feel free and inspired by all the new ways to make things. It tickles me pink to know that all those things are possible and can be made with healthy ingredients! And it's probably at the top of my list of things I wish more people knew about plant-based diets. They're not restrictive, they're fun! You can have soooo many tasty, delicious, sinful-tasting-but-not-actually sinful meals! 

Growing up, one of our "special occasion" meals was a seafood alfredo fettuccine. When it was someone's birthday, holiday, or a congratulatory meal was in order, this was a go-to for us. Recreating the essence of that decadent meal with plants and vegetables was incredibly satisfying. A healthy dose of that back-in-the-day feeling along with a healthy serving of veggies. What more can you ask for?

Cauliflower Artichoke Alfredo with Roasted Pepper Rings

Yield: Serves 6


For the Sauce

  • 1 medium cauliflower
  • 1 cup unsweetened, unflavored vegan milk (I used oat milk)
  • 3/4 cup vegetable broth 
  • 6-8 large garlic cloves
  • 1.5 Tbsp nutritional yeast
  • 1 tsp garlic powder 
  • plenty of black pepper, salt to taste
  • 1 Tbsp olive oil 
  • 1 Tbsp lemon juice
  • 1 Tbsp high heat oil like canola or coconut

To Assemble

  • 6 servings favorite pasta
  • 1 can artichoke hearts
  • 3 bell peppers, preferably different colors
  • 1/2 cup parsley to garnish


  1. Preheat oven to 450°. Cut cauliflower into roughly evenly sized florets. Peel garlic cloves. Toss cauliflower and garlic in 1 tablespoon high heat oil, like canola or coconut, sprinkle with salt and pepper. Transfer to roasting pan or cookie sheet and bake for 15 minutes. Remove from oven and let cool to room temperature. Keep oven set to 450° for the pepper rings.
  2. Cut the ends off bell peppers, remove seeds and internal ribs. Slice into cross section rings about 1/4 inch thick. Arrange onto non-stick or lightly greased cookie sheet, bake for 15 minutes at 450°. Note: My peppers did not have pretty black marks on them when I removed them from the oven but after using a spatula to carefully flip them over they did on the other side. The peppers will be soft and delicate so flip them carefully. 
  3. Cook pasta according to directions on box. 
  4. Once roasted cauliflower has come to room temperature, add it along with the remaining sauce ingredients to a high speed blender and blend into a saucey puree. Transfer to a sauce pot on medium heat to warm up the sauce. Taste and adjust seasoning as needed.  
  5. Open and drain can of artichoke hearts. Give them a rough chop until they are bite sized pieces. Fold them into sauce. 
  6. To serve, portion out pasta, ladle sauce over noodles, place 3 pepper rings on top and sprinkle with parsley for garnish.

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