Cauliflower Alfredo Sauce
This Cauliflower Alfredo Sauce is a creamy, nutritious delight! Transform humble cauliflower into a rich sauce that elevates your favorite dishes.
Equipment
- Blender or Food Processor
- Medium Pot
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 200 g Raw cauliflower florets
- 2 tsp Minced garlic or garlic powder (1/4 tsp)
- 1/2 tsp Salt
- 2 tbsp Butter or olive oil
- 1 cup Milk of choice
- 1/2 cup Shredded mozzarella or nutritional yeast optional
- 1/4 cup Diced shallot or onion optional
- to taste Dijon mustard, lemon juice, black pepper, oregano, or rosemary optional
Instructions
- Begin by washing and cutting your raw cauliflower into florets. You’ll want about 2 cups (200g) to create that creamy base for your sauce.
- In a medium pot, bring water to a boil. Add the cauliflower florets along with the minced garlic (or garlic powder) and salt. Boil for about 8-10 minutes, or until the cauliflower is tender and easily pierced with a fork.
- Once cooked, drain the cauliflower and garlic mixture, and set it aside to cool slightly. This will help you blend it more easily.
- In a blender or food processor, combine the cooked cauliflower and garlic with your choice of milk. If you’re adding butter or olive oil, include that as well. Blend until smooth and creamy, scraping down the sides as needed.
- Taste your sauce and adjust the seasonings according to your preference. If you’re using shallots or onions, add them now, along with any optional ingredients like nutritional yeast or spices.
- Pour the blended sauce back into the pot and heat gently over low heat, stirring frequently. This will help meld the flavors together. Once warmed, it’s ready to serve!
Notes
- For a vegan version, substitute dairy milk with almond milk, oat milk, or coconut milk.
- Swap butter for coconut oil or omit it entirely for a fat-free option.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.