Caulifredo Sauce (Cauliflower Alfredo Sauce)
This creamy cauliflower alfredo sauce tastes parmesan-y and rich, and makes a seriously amazing white sauce for your pasta at a fraction of the calories.
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 1 tablespoon butter
- 1 shallot (chopped)
- 1 clove garlic (minced)
- 1 cup cold water
- 1 & 1/2 cups unsweetened almond milk
- 1 tablespoon cornstarch
- 1 tablespoon chicken bouillon*
- 1 medium head cauliflower (chopped)
- 1 & 1/2 cups packed Parmesan cheese (shredded)
- 2 ounces cream cheese
- 1/2 teaspoon kosher salt (or more to taste)
- pepper to taste (I like lots)
- 1 or 2 pinches cayenne pepper
- 1 or 2 pinches nutmeg
Steps
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In a wide bottom pot with a lid, melt the butter over medium heat.
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Add the shallot and saute for 3-5 minutes, or until soft.
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Add the garlic and saute for 1 minute until fragrant.
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Meanwhile, in a glass measuring cup add water and almondmilk. Whisk in the cornstarch until incorporated.
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Add the almondmilk mixture to the shallots in the pot.
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Add chicken bouillon and stir.
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Chop the cauliflower (see photos). Add the cauliflower to the pot and bring to a boil.
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Reduce to a simmer and cover with a lid. Simmer for 10-15 minutes until very tender. Remove from heat.
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Add the Parmesan cheese and cream cheese. (Or add these ingredients straight to the blender if you're not doing an immersion blender.)
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Now it's time to blend: You can either use an immersion blender (won't be as smooth) or transfer it to a blender. If you are using a blender, make sure you open the cap on the top so that steam can escape, and hold a kitchen towel over it so that you don't splatter yourself with molten cauliflower lava.
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Blend for at least 1 minute.
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Return the sauce to the pot and turn the heat to low.
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Add salt (add more to taste) and pepper to taste.
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Add cayenne pepper and nutmeg. Make sure you taste it!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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