I wish I could take credit for the recipe you are about to see, because in my opinion it is sheer genius.
I am not one to usually order any dish with alfredo sauce because in general, I feel like absolute crud after I eat it. This isn’t to say that I don’t enjoy the taste of alfredo sauce because I most certainly do. So when I ran across this recipe for healthy, lighter alfredo sauce, I knew I had to give it a go.
This recipe comes from Pinch of Yum and uses steamed cauliflower as the base of the sauce. You’re initial reaction may be, “blah, that is going to taste absolutely disgusting like cooked cauliflower,” but no, no, no. It doesn’t.
When I took my first bite of the sauce I was 100% blown away at how much it actually tasted like real alfredo sauce.
I followed the recipe except I cut it in half. Here is Pinch of Yum’s cauli-fredo recipe:
- 8 large cloves garlic, minced
- 2 tablespoons butter
- 5-6 cups cauliflower florets
- 6-7 cups vegetable broth or water
- 1 teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
- ½ cup milk (more to taste)
- Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
- Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.