This cauliflower alla vodka is the plant-based meal you need right now!
Cauliflower soaks up the creamy vodka sauce beautifully, making it a satisfying alternative to pasta.
It saves time without sacrificing that signature velvety texture and bold, tangy taste.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen
If you go that route, just be aware that it could add extra sodium to the dish.
Cauliflower alla Vodkais so satisfying and rich you wont miss the pasta.
This plant-based dish is finished with a sprinkling of melty calcium-packed mozzarella cheese and fresh basil for brightness.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen
Meanwhile, preheat oven to broil with rack in top third position.
Sprinkle 34 cup mozzarella over the cauliflower mixture.
Broil until the cheese is melted and lightly browned, about 5 minutes.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen
Garnish with basil, if desired.
Serve with toasted baguette.
This not only improves the texture but also adds depth to the overall flavor.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen
We recommend enjoying this dish with a baguette.
However, if you prefer something more filling, serve it over your favorite pasta.
Store leftovers in the refrigerator for up to 4 days.
