This sauce is rich, creamy and half the calories and effort of a traditional alfredo. Using cauliflower as the base, it is a sneak way to get extra vegetables while being indulgent. Cauliflower is also great as a thickener, mashed potato substitute, and no-carb crust, or just simply steamed or roasted. Yum.
The base of this sauce is so versatile that it can turn into any cream sauce other than simply alfredo. For an alfredo sauce, I added a little parmesan and ricotta cheese to give it additional creaminess and cheesiness that would normally come from a lot of mozzarella, but the ricotta/parmesan gives it just enough without adding a lot of extra calories. Without the cheese, this is a great sauce that you can use as a base for other sauces.. like a pumpkin sauce for instance.
Prep Time: 10 min | Cook Time: 10 min
What You Need:
2.5c cauliflower or 1 medium
1/2c milk (as you know I use unsweetened almond, but any is fine)
1c no salt vegetable stock
8 cloves minced garlic
Salt, Pepper to taste
1/2c parmesan cheese
1/4c part skim ricotta
Dill, thyme, parsley, white pepper to taste
What You Do:
1. Steam the cauliflower until rather tender, about 10-15 min
2. Brown the garlic in a pan until just golden and set aside
3. Drain the cauliflower (reserving the water for later use)
4. Add the cauliflower, garlic, stock, milk, spices, and cheese to a blender or food processor and puree until smooth
5. Before serving, bring to a simmer over medium heat and allow to thicken for about 3 minutes, turning the heat down once it hits a simmer
6. Enjoy as an alfredo over pasta, in pasta, or anything else. It’s so good!