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.
- 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
- 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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