Cauliflower Alfredo Sauce

Cauliflower was a boring vegetable I pretty much ignored until I discovered its exceptional health boosting powers.

And Alfredo sauce was something I avoided as heavy, fatty and too white. I like color in my food after all. But my family loves Alfredo sauce.

This recipe happily marries the benefits of cauliflower with my family’s eating pleasure. Simple and quick to make, it can also be a vegan Alfredo sauce.

Recipe Variations

• Use almond milk or broth for a lighter meal
• Use dairy milk for a creamier sauce
• Add 1/2 cup of shredded Parmesan for a special treat

Serving Variations

• Toss with whole-wheat fettuccini, cooked shrimp and peas
• Toss with bowtie pasta, chopped up leftover chicken and sautéed mushrooms
• Saute sliced onion, sliced red bell pepper and coarsely chopped kale and toss with pasta
• Toss with steamed edamame and pasta

Califlower Alfredo Sauce

Print Recipe

• CourseFish and Shrimp, Poultry, Vegetarian

Servings

4 servings

Servings 4 servings

Califlower Alfredo Sauce Print Recipe CourseFish and Shrimp, Poultry, Vegetarian Servings 4 servings Servings 4 servings

Ingredients

• 1 medium cauliflower
• 1/2 - 1 cup broth vegetable of chicken
• 1 teaspoon fresh rosemary chopped
• 1 teaspoon lemon juice (optional, it whitens the cauliflower sauce)
• Kosher salt and ground black pepper

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Cut off bottom of cauliflower stem and leaves, chop into large pieces
2. Place cauliflower in a steamer basket in a pot with 1 inch of water. Cover and bring to a boil over medium heat. Steam 8 – 10 minutes until very tender when pierced with a fork.
3. Place steamed cauliflower in food processor or blender with remaining ingredients and puree.
4. Adjust salt and pepper to taste.
5. 

Recipe Notes

A Color My Food recipe

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