Cauliflower Alfredo Sauce
Trade out your beloved calorie-laden Alfredo sauce for this cauliflower Alfredo sauce. You'll barely be able to tell the difference!
Servings: 10
Ingredients
- 1 head cauliflower, about 2 lbs. (6 to 7 cups cauliflower florets)
- 3 cloves garlic, minced finely or pressed (adjust amount to your preference)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon kosher salt, more to taste
- ½ teaspoon coarse ground pepper, more to taste
- 1 pinch freshly grated nutmeg (or ground nutmeg)
- 1 ½ cups milk, more if needed (see note)
- ¾ cup grated Parmesan cheese (freshly grated is best)
- fresh parsley, for serving for serving
- cooked pasta, for serving for serving
Instructions
- Bring a large pot of water to a boil over high heat. Add the cauliflower, cover, and cook until cauliflower is very tender when checked with a fork (about 15 minutes). Drain well.1 head cauliflower, about 2 lbs.
- Meanwhile, sauté the minced garlic with the butter and olive oil in a large skillet over medium-low heat. Cook for 2 to 3 minutes or until the garlic is soft and fragrant but not browned. Remove from heat; scrape the garlic and oil into the blender.3 cloves garlic, minced finely or pressed, 2 tablespoons unsalted butter, 1 tablespoon olive oil
- Transfer the drained cauliflower to the blender, along with the sautéed garlic, salt, pepper, nutmeg, and milk. Blend for 2 to 3 minutes until the sauce is silky and very smooth.½ teaspoon kosher salt, more to taste, ½ teaspoon coarse ground pepper, more to taste, 1 ½ cups milk, more if needed, 1 pinch freshly grated nutmeg
- Stir in Parmesan cheese. Add more milk if the sauce seems too thick.¾ cup grated Parmesan cheese
- Toss with your favorite cooked pasta and serve immediately, topped with fresh parsley and additional Parmesan, if desired.
Video
Notes
- Milk: For a richer sauce, choose a milk with a higher fat content (2% or whole). We tested the recipe with skim milk and the flavor is good but has a slightly more watery taste.
- Don't have a blender? You can use a food processor to make this sauce. Process until silky.
- Add meat: If desired, stir cooked chicken or sautéed shrimp into the sauce before serving, or arrange it on top of the sauce.
- Storage: Unlike traditional Alfredo sauce, this cauliflower version stores and reheats beautifully without separating. Refrigerate it in a covered container for up to 3 days or freeze for up to 2 months. I like to freeze it in freezer bags; press out the excess air, seal, and freeze the bags flat. Thaw the sauce in the refrigerator before reheating, or place the bag in a large bowl of hot water to thaw it more quickly. Reheat in the microwave or on the stovetop, adding more milk to thin if necessary.
Nutrition
Serving: 0.5cup | Calories: 111kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 289mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 44mg | Calcium: 134mg | Iron: 0.5mg
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