Creamy Cauliflower Alfredo

Preheat oven to 400°F. Fill a large pot with water, season heavily with salt, and place over high heat. In a medium bowl, mix together the cashews and macadamia nuts and cover with hot tap water. Let nuts soak for at least 15 to 20 minutes, or until you’re ready to use them. Peel and mince the shallot. Mince the garlic.

Rinse, dry, and thinly slice the cauliflower florets. Place a large skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the cauliflower and a pinch of salt. Cook, stirring frequently until slightly browned, about 4 to 6 minutes. Reduce heat to medium-low. Add shallot and garlic, and cook for 2 more minutes. Add ¼ cup water and cook until cauliflower is tender, about 5 minutes.

Rinse and dry the arugula and radicchio. Trim the core off of the radicchio and thinly slice. Combine the radicchio and arugula in a large bowl.

Add spaghetti to the boiling water and cook until al dente, about 6 to 8 minutes. Drain and toss pasta with 1 tsp olive oil. Drain the nuts. Rinse and dry the lemon, then zest and halve it. To a blender, add the cauliflower, nutritional yeast, 1 tbsp lemon juice, and the nuts. Blend on high and gradually add the almond milk, until sauce is smooth, about 3 minutes. Season with salt and pepper.

Rinse, dry, and finely chop the parsley leaves. Pour the alfredo sauce into the same skillet. Add the cooked spaghetti. Set heat to low and bring to a simmer, stirring frequently, until warmed throughout. Season with salt, pepper, half the lemon zest, and half the parsley. Stir well to combine.

Toss the salad with balsamic vinegar and 1 tbsp olive oil and season with salt and pepper. Divide the creamy cauliflower alfredo between your plates. Top with the remaining parsley, lemon zest, and pepper. Serve with radicchio arugula salad.