I have serious doubts about any food that masquerades as something as rich and fattening as alfredo sauce. However this recipe was AMAZING. It is seriously rich and delicious but cauliflower based so it cuts the fat tremendously.
Cauliflower “Alfredo” Sauce
- 8 garlic cloves, minced
- 2 T butter
- 6 C cauliflower florets
- 6 C chicken or vegetable broth
- 1 t salt (or more to taste)
- 1/2 t pepper (or more to taste)
- 1/2 cup heavy whipping cream (milk would work too but I had this in the freezer)
- Melt the butter in a large skillet over med-low heat. Sauté the garlic in the butter until the garlic is fragrant and soft but not brown. Remove the skillet from the heat.
- In a large pot, bring the broth to a boil. Add the cauliflower and cook until the cauliflower is tender (around 10 minutes).
- Don't drain the cauliflower water. Use a slotted spoon or spider skimmer to transfer the cauliflower to a food processor (or blender). Add 1 cup of the broth that you cooked the cauliflower in then add the butter and remaining ingredients. You could also add some parmesan cheese at this point for flavor but I didn't.
- Blend until the sauce is very smooth. You can add more broth or whipping cream until the sauce reaches your desired consistency.
- I served the sauce over pasta, broccoli, carrots and chicken but the possibilities are endless.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens