Changing the way we eat cauliflower one floret at a time. I know, sounds like a 5 o'clock news update but today home cooks, foodies and chefs are all looking for interesting and tasty ways to cook some of our staple side veggies and turn them into a meal show stopper, taking centre stage on our dinner plates.
Who would have thought to use cauliflower as a base ingredient for Alfredo Sauce? Certainly not this girl, so I began my search for a healthier low cal Cauliflower Alfredo Sauce. After minutes of searching (I didn't realize how late to the cauliflower game I really was) I came up with this quick and easy recipe. Pour it over cooked whole grain rotini, add a hand full of fresh spinach and eat up while it's still warm. Buon Appetite!
Follow these easy steps:
Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).
Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.
Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.
Cauliflower Alfredo Sauce
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Yield: Makes about 3 cups of sauce
Ingredients
- 1 medium head of cauliflower (~ 1 lb/450 g)
- 1 large yellow onion
- 2 cloves garlic
- 1 tablespoon butter (or coconut oil)
- 5 cups vegetable or chicken broth
- ¾ cup almond milk
- ½ teaspoon salt
Instructions
- Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).
- Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.
- Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
- Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.
Note: To make this sauce dairy-free you can use coconut in place of butter.
