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Sunday, October 11, 2015

Cauliflower Alfredo Sauce

It's true, I've been holding out on you. You see, I first made this recipe back in September. Wow, that sounds so long ago, but really just a few short weeks, so I really haven’t been holding out on you for too long.

Since I first made this sauce, I've made it many, many times. I can't get enough of this Alfredo sauce! It's just that delicious!

This sauce is butter free and gluten free. Yet it still has that creamy texture and flavors so characteristic of your classic Alfredo sauce.

Funny thing is when I first made this sauce, I did not have any milk or cream on hand, so I decided to use canned coconut milk. I had no idea if it would work in this sauce or if it would end up tasting like coconuts.

Boy, was that a great substitute for the milk, because it turned out amazing! The coconut milk gives this sauce its creamy texture without tasting like a coconut. This sauce is so good I can eat this stuff straight out of a bowl with a spoon!

If you haven’t tried a cauliflower Alfredo sauce yet, this is one healthy recipe substitution you NEED to try.

If you want to make this a dairy-free and Paleo friendly sauce, just leave out the parmesan cheese and add a little more olive oil for flavoring.

Let me know how you like it by leaving me a comment below, as I always love hearing what you think.

Cauliflower Alfredo Sauce

Recipe by Julie Murphy
A creamy cauliflower Alfredo sauce.
Prep time: 10 minutes
Cook time: 20 to 35 minutes
Total time: 45 minutes
Yield: 36 ounces
  • 5 to 6 large cauliflower florets
  • 1 - 32 ounce container vegetable broth
  • 2 to 4 cups water
  • 8-12 garlic cloves, diced
  • 2 Tablespoons Extra virgin olive oil
  • 1/2 cup canned coconut milk, full fat
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 Tablespoon freshly grated parmesan cheese
Cooking Directions
  1. In a large pan, add cauliflower florets. Pour vegetable broth over florets. If needed, add water to pan, enough to almost cover cauliflower. Bring to a boil and continue cooking until you can easily pierce the cauliflower with a fork. Once this happens, turn off heat.
  2. In a small skillet, heat olive oil. Once olive oil is heated, add diced garlic. Sauté until garlic is softened. Remove from heat.
  3. In a large blender, add coconut milk, salt & pepper, 1 cup vegetable broth from pan, cauliflower, sautéed garlic with olive oil, and parmesan cheese.
  4. Pulse on High until sauce becomes smooth in texture and there are no more cauliflower clumps. Add more broth or milk until you reach desired sauce texture.
  5. Serve over pasta and enjoy!
  6. Store in an air tight container for up to 1 week in your refrigerator.

*Helpful Hints*
- Add in a little more olive oil to help keep the sauce smooth and add more flavor.

- Use your blender as directed when it comes to blending hot liquids. You may need to let ingredients cool off to room temperature before placing into your blender. Also, Do Not fill blender all the way to the top when blending Hot ingredients.

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