This is a slightly heartier take on the amazing cauliflower alfredo recipe from Oh She Glows. It pairs perfectly with glazed carrots, making a wonderful meal that reheats for great leftovers.
Steam chopped cauliflower and diced potatoes until fork soft, 10-12 minutes.
Puree in high-speed blender with all other ingredients.
Put Linguini on to boil, according to package directions
I did not use real butter, substituting vegan butter, which I simply melted and mixed with the honey and herbs. I also replaced half the honey with maple syrup. I also added a sprinkling of red pepper flakes, which gave a nice bite to the flavor.