Ever since I made cauliflower pizza crust I've been slightly obsessed with vegetables replacing other not-so-nutritious foods. I've seen cauliflower alfredo sauce on pinterest for a long time and finally got around to trying it. As my dad says, alfredo sauce is a heart attack in a jar. But is so good. However, what if there was something that tasted nearly as good (I can't honestly say this sauce is better than the real cheese and cream based sauce, but it is damn tasty) and was also good for you? Well, here it is.
Recipe adapted from here.
6 cups fresh cauliflower florets
2 cups vegetable broth
5-6 cups water, divided
8 garlic cloves, minced
2 tablespoons butter
1/2 cup milk
3/4 cup grated parmesan
salt, to taste
pepper, to taste
Pour the vegetable broth and 4 cups of water into a stock pot. Add cauliflower floret and bring to a boil. Allow to boil until cauliflower becomes fork-tender, 10 to 15 minutes.
While the cauliflower cooks, melt butter in a small skillet and saute garlic over medium heat until the garlic is soft and fragrant. Cook pasta and reserved pasta water.
With a slotted spoon, transfer the cauliflower to a food processor. Add garlic, milk, parmesan, salt, pepper and 1 cup of water. Puree the mixture until spoon. If the sauce is too thick for your liking, add some more water until you get the desired thickness.
Served over pasta, a veggies, or chicken. I've also thought about using it in white lasagna.
Now, while this sauce is good, it is kind of one note. Everyone who ate it said it was tasty, but it needed that little something extra. Fortunately, this is such as easy problem to fix because this recipe provides such a wonderful base. If you're looking for a little extra flavor, add lemon pepper (this is my favorite but I'm obsessed with lemon pepper lately), rosemary, or thyme. I love a sauce that can be so easily transformed.
More Cauliflower Recipes
Cauliflower Pizza Crust
Roasted Cauliflower Popcorn