Roasted Cauliflower Alfredo Sauce and Panko Crusted Tempeh Balls

Oh man this was good. Here are the recipes!

Roasted Cauliflower Alfredo Sauce (makes ~2 cups)

  • 1 head of cauliflower
  • 1 large yellow onion
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 cup cashews
  • 1/4 cup +1 tbsp olive oil
  • 1/2  cup water
  • Salt to taste

Preheat oven to 400*F and cut cauliflower into florets. Toss florets with enough olive oil to lightly coat each piece and ~1 tsp salt. Add florets to sheet tray and roast in the oven until cauliflower becomes soft and lightly browned. 

Next, dice onion and add to saute pan with 1 tbsp olive oil. Add cooked onion, 1 clove of garlic, 1 cup raw cashews, olive oil and roasted cauliflower to vitamix/high powered blender and mix thoroughly. Use 1/2 cup of water to thin out sauce as necessary to achieve alfredo consistency and add salt to taste. 

Panko Crusted Tempeh Balls (makes ~12)

  • 1 small onion
  • 2 cloves garlic
  • 1 package of tempeh (~8 oz)
  • 2 tbsp olive oil
  • 1 tbsp dried basil
  • 1/4 tsp chili flakes
  • salt to taste
  • 1 tbsp water
  • 1 cup panko breadcrumbs

Preheat oven to 375*F. Dice onion and mince two cloves of garlic and add to food processor. Break tempeh with hands and add to onion and garlic mixture along with 2 tbsp olive oil. Pulse to mix, leaving mixture with some chunks. Next, add chili flakes and salt--pulse machine gently to mix in spices. If mixture seems dry, add 1 tbsp of water and pulse for consistency. Use hands to shape into balls. Roll each ball in panko breadcrumbs and add to a nonstick muffin tray for baking. Bake for 30-40 minutes or until tempeh balls start to look golden brown. 

I used quinoa pasta as the base for this recipe and I added a healthy dose of sauted kale before tossing with my Roasted Cauliflower Alfredo Sauce and topping with my Panko Crusted Tempeh Balls. It was DELICIOUS. 

Enjoy!