Cauliflower Garlic Alfredo Sauce
Cauliflower is one of the most versatile vegetables. It’s slight flavor makes it easy to mix with a lot of other ingredients! Alfredo or white sauce is known for being high fat and it’s a sauce that is usually missed a lot when adapting to a new lifestyle of healthy, clean foods. You don’t have to lose it completely! This recipe is really easy and can be used in so many preparations. Over pasta as pictured below, as a pizza base, mixed with veggies or protein such as shrimp, or as a dip!
The key to this recipe is to make sure your puree is very, very smooth and silky.
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Ingredients
- 1 whole cauliflower, cut into florets and steamed until fork tender
- 8 garlic cloves, cut into tiny pieces (minced)
- .5 cup milk
- .5 cup plain Greek yogurt
- 4 cups chicken or vegetable stock
- 1 cup water
- 1 cup Parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne (optional)
- 1 tsp olive oil
Instructions
- In a sautee pan, add garlic and olive oil. Cook over medium heat just until garlic is soft and fragrant but not brown. It will get bitter if overcooked! In a food processor add your already steamed cauliflower, broth, and water (I actually cook my cauliflower in the broth and water beforehand, so I just add the cooking liquid into the food processor). Start to blend. Slowly add in milk and Greek yogurt until sauce is very, very smooth. Add garlic and keep blending until totally mixed. Add cheese and spices. Pulse a few more times. Check taste and add more spices if necessary. Once the sauce is completely smooth, transfer to a large deep pan and cook over medium heat until heated through. Taste and add more spices if necessary. Toss with pasta, or veggies and serve!
- Makes 12 servings of sauce.
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Jessie
February 19, 2019
I’m about to cry…. I’ve made this a million times. It’s my favorite cauli-fredo recipe, and now all the sudden the ingredients list is gone?!
Is this just an issue on my end? Is anyone else reporting this same issue? Was literally getting everything out to measure bc I was about to start prepping this sauce. Please help!
Nicky
February 20, 2019
We were testing our new recipe builders and it must have messed everything up! Checking now to see if we can fix it. Fingers crossed it’s a quick fix.
Nicky
February 20, 2019
Recipe has been restored!
Katie Falcon
January 30, 2017
HI- So I just finished making this, it smells great however, mine is like water….like soup basically. What can I do differently next time that it is a sauce and not a soup?? Thank you!
Jessica Lloyd
April 14, 2016
1/4 cup serving = 2 green?
Püreatz
April 15, 2016
Yup! 1/4 to 1/2 cup is 2 greens. It’s mostly just cauliflower and its blended down so you get a lot of veggie in a small amount!
Nikki
February 3, 2016
I can’t WAIT to try this!
Brittney
February 2, 2016
Ok so how much is one serving? Like is it 1 red 1 yellow etc.
Püreatz
February 2, 2016
Each serving equals 2 green, .5 red, .5 yellow .25 blue and 1 tsp.
Ashlee
January 16, 2016
I can’t want to make this with zucchini noodles! Sounds delicious.
Julie
September 4, 2015
Hey there! This sounds great but I’m trying to figure out what aspect of this accounts for the 1/2 a yellow container. Those yellows are like gold dust!
Püreatz
September 4, 2015
It’s because of the milk, but it is very minimal, so you don’t have to count it if you don’t want to. But that is the reason that it’s there.
Holly
July 31, 2015
How are the servings measured?
Püreatz
August 2, 2015
Hi Holly, the recipe yields anywhere from 3-4 cups depending on how much cauliflower you use, so a serving is 1/4-1/2 cup!
Kelky
July 27, 2015
Does that freeze well. It’s just me so 12 serving would last a month. Even 1/2ing the recipe, I’d like to freeze the remaining sauce.
Püreatz
July 27, 2015
I don’t see why not! It should freeze just fine. The best way to freeze this actually would be to pour it into ice cube molds and then take 2-3 out each time you wanted to use it and thaw!!