1cuppeeled and diced small sweet potatoabout 1 small sweet potato
2cupschicken broth, low sodium
1tspkosher saltplus more to taste
1/2tspblack pepper
1tspgarlic powder
1tsponion powder
1/2tsp paprika
1/2cupcheddar cheese, shredded*see note below for dairy-free option
1/2cupNutpods Original Dairy-Free Creamer*You can sub heavy cream here or even whole milk
1tbsplemon juice
1mediumzucchini, grated*optional
Instructions
Get the water boiling:
Bring a large saucepan with water to a boil.
Make the Cauliflower-Cheese Sauce:
Meanwhile, in a separate saucepan over medium heat, add the olive oil and garlic to the pan. Cook, stirring occasionally, until the garlic becomes fragrant, about 2 minutes. Add the cauliflower florets, sweet potato, chicken broth, salt, black pepper, garlic powder, onion powder and paprika. Stir to combine and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook, until sweet potato and cauliflower are tender, about 10 minutes. Transfer to a blender and add the cheddar cheese, Nutpods creamer and lemon juice. Blend until smooth, about 1 minute.
Cook the Pasta:
When the water comes to a boil, cook pasta according to package directions, reserving 1 tablespoon of pasta water to finish.
Add the desired amount of cauliflower cheese sauce to the cooked pasta. (You will likely have leftover, the rest you can save and freeze to use later.) Add the reserved pasta water and grated zucchini, if using. Adjust salt and pepper to taste. Stir to combine. Serve and enjoy!
Notes
To keep this recipe dairy-free, sub cheddar cheese for 1/4 cup nutritional yeast.