Garlic Cauliflower Alfredo Sauce
So, I've been trying a lot of different healthy recipes lately,
and this one is definitely tasty!
Scott recently came home from a training and I had been wanting to try this cauliflower alfredo sauce, so we made it into a date night of experimenting. We took a recipe and then tweaked it to become our own. Here is our recipe:
{INGREDIENTS}
- 8 large cloves garlic, minced
- 2 tablespoons butter
- 5-6 cups cauliflower florets
- 6-7 cups vegetable broth or water
- 1 teaspoon salt (more to taste)
- 1 teaspoon pepper (more to taste)
- 1 teaspoon parsley
- 1 teaspoon Cayenne pepper (to add the spicy factor)
- 1 teaspoon onion powder
- ½ cup milk (more to taste)
- Parmesan cheese (however much you want)
- Optional Chicken and Veggies
{directions}
Garlic: Sauté the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sautéed garlic/butter, salt, pepper, parsley, Cayenne pepper, onion powder, Parmesan cheese, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce.
We then put the puree, with the chicken and/or veggies, in the nonstick skillet over medium heat before serving over noodles.
Leftovers: If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
We thought that it might have a gritty texture and it definitely didn't! You can also make this and use it as pizza sauce. We will be making that soon as well!!!
ENJOY! And let me know how you like it:)
