Roasted Asparagus & Creamy Cauliflower Alfredo

Friends, listen up….remember that post I did a few weeks ago with my creamy cauliflower alfredo recipe? Then, remember this post I did talking about how much I love asparagus and asparagus season? Well, I had a genius moment when I was recipe testing all this goodness and this delicious mash-up came about. Roasted Asparagus topped with Cauliflower Alfredo!!!

I mean, whaaa!?!?

Asparagus is good. Cauliflower is good. Alfredo is good. So, good+good+good = AH.Mazing.

Check it out:

What else is in the pic? Well, I topped off the final dish with some chopped parsley, ‘cuz you know I gotta have my fresh herbs. Plus, a new product I’ve been recipe testing with lately, too…chickpea breadcrumbs. I actually wrote about these recently, too, in my post about chickpea crusted chicken tenders tossed in buffalo honey-mustard sauce…just sayin’.

So, without further ado, here is the recipe which simply combines the two separate recipes I shared previously. Remember, asparagus season doesn’t last long so let’s get after it! I hope you enjoy!

Asparagus with Cauliflower Alfredo

• Author: Emily Wilson
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Side Dish
• Cuisine: American

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Description

Easy roasted asparagus topped with my creamy cauliflower Alfredo sauce. What’s not to love about this?!

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Ingredients

Scale 1x2x3x

• 1 pound asparagus
• 1 tablespoon extra virgin olive oil
• 1 1/2 cups cauliflower florets
• 1/3–1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• pinch of cayenne
• 1/2 stick butter
• 2 ounces cream cheese
• 1/2 cup Parmesan cheese
• 2 tablespoons freshly chopped parsley
• Chickpea breadcrumbs or other crunch factor such as almonds, pumpkin seeds or toasted panko
• Kosher salt and black pepper, to taste

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Instructions

1. Preheat oven to 400 degrees.
2. Snap or cut ends off the ends of the asparagus. Place stalks on a sheet tray. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Toss to coat evenly.
3. Place tray in oven and roast until stalks are tender but still with a slight bite, about 10-12 minutes depending on how thick your stalks are. Remove from oven and serve while warm or refrigerate for later use.
4. Meanwhile, add 1/3 cup of heavy cream and cauliflower florets to a Vitamix or other powerful blender. Puree until mixture is smooth. You may need to add another 2-3 tablespoons of cream to get the mixture to blend smoothly enough. Blend in the garlic powder, cayenne pepper, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
5. Place a medium saucepan or saute pan over medium heat. Add butter and melt. Once melted, whisk in cauliflower cream and cream cheese. Stir until cheese is melted and mixture is smooth, then whisk in Parmesan cheese in small batches. Season cauliflower Alfredo with salt and pepper to taste.
6. Arrange asparagus on plates or a platter and drizzle with cauliflower Alfredo. Finish with chopped parsley and something crunchy, like chickpea breadcrumbs or nuts or toasted panko. Serve warm!

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