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Cooked cauliflower transforms into a rich, luscious sauce when it's blended with soft- ened cashews. A high-speed blender will give you the creamiest results.CAL 324 / FAT 11G (SAT 2G) / CHOL OMG / CARBS 47G/TOTAL SUGARS 6G (ADDED OG) / PROTEIN 12G / FIBER 7G/SODIUM 524MG / POTASSIUM 611MG.Put a large pot of water on to boil.Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.Add cauliflower and cashews to the boiling water, cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

Vegan Cauliflower Fettuccine Alfredo With Kale

fresh whole-wheat breadcrumbs, toasted

chopped fresh parsley

grated lemon zest

cauliflower florets (1 small head)

raw cashews

ounces whole-wheat fettuccine

lightly packed thinly sliced kale

lemon juice

white miso

garlic powder

onion powder

salt

water

Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.

Add cauliflower and cashews to the boiling water, cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.

Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.

Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.