If you’re trying to cut down on calories and sneak some more veggies into your dinner, this Quick and Easy Cauliflower Alfredo Sauce is definitely for you!
I feel like we should all marvel at the greatness that is cauliflower.
Seriously, is there anything that vegetable can’t do?
I’ve made it into a creamy soup, a cheesy gratin, orange “chicken”, oh and of course pizza crust… but turning it into a creamy and cheesy alfredo sauce, is just pure brilliance.
I had a large head of cauliflower in my fridge and I wanted to do something different with it. I had seen some recipes for Cauliflower Alfredo Sauce floating around pinterest, and ultimately I stopped at this recipe from Pinch of Yum.
I loved their simple technique, which had this creamy sauce ready to go before my fettuccine was even al dente!
I made a few small tweaks to their recipe, which I think really boosted the flavor of the sauce.
I served it to my kids and they had no idea they were eating a creamy cauliflower sauce. They happily gobbled it up and I felt great about them eating all of their veggies.
If you’re really into cutting back the calories, try serving this “Alfredo” sauce over a bed of zucchini noodles!
Or make it a more filling meal with some grilled chicken breast right on top!
Keep in mind, that while this “Alfredo” sauce is creamy and delicious, it is still made with cauliflower, so it will not taste EXACTLY like a true Alfredo sauce. But it will definitely give you that indulgent feeling without all the guilt.
And that, my friends, is a win in my book!
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Quick and Easy Cauliflower Alfredo Sauce
Ingredients
- 5 to 6 cups cauliflower florets, 1 large head of cauliflower
- 7 cups water + 1 cube vegetable bouillon, optional
- 2 tbsp butter
- 2 to 3 tsp minced garlic, I used the pre minced/bottled kind
- 1 tsp salt
- 1/2 tsp black pepper
- pinch red pepper flakes, crushed
- 1/2 cup milk
- 1 cup parmesan cheese, grated
Instructions
- Combine the water and vegetable bouillon cube in a large pot over high heat and bring to a boil. Add the cauliflower florets and cook, covered, until fork tender (about 7 minutes).
- Meanwhile melt the butter in a large pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
- Use a slotted spoon to transfer the cauliflower from the large pot to a blender and add a cup of the cooking liquid. Add the garlic butter mixture to the blender as well as the salt, black pepper, crushed red pepper and milk. Remove the center of the lid to the blender to vent and cover with a clean towel. Blend until smooth and creamy (about 20 to 30 seconds).
- Pour the cauliflower sauce back into the large pan (that was used to cook the garlic) and return to medium low heat. Add the grated parmesan cheese to the sauce and stir until melted and combined. Serve the sauce hot over a bed of cooked noodles. Enjoy!
Notes
Nutrition
Weekly Meal Plan 1
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