Caulifredo Sauce (Cauliflower Alfredo Sauce)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
6
-
Calories
200 kcal
-
Course
Main Course
-
Cuisine
Italian
Caulifredo Sauce (Cauliflower Alfredo Sauce)
Report
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.
Share:
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
Add to Shopping List
Instructions
- In a wide bottom pot with a lid, melt the butter over medium heat.
- Add the shallot and saute for 3-5 minutes, or until soft.
- Add the garlic and saute for 1 minute until fragrant.
- Meanwhile, in a glass measuring cup add water and almondmilk. Whisk in the cornstarch until incorporated.
- Add the almondmilk mixture to the shallots in the pot.
- Add chicken bouillon and stir.
- Chop the cauliflower (see photos). Add the cauliflower to the pot and bring to a boil.
- Reduce to a simmer and cover with a lid. Simmer for 10-15 minutes until very tender. Remove from heat.
- Add the Parmesan cheese and cream cheese. (Or add these ingredients straight to the blender if you're not doing an immersion blender.)
- 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.
- Blend for at least 1 minute.
- Return the sauce to the pot and turn the heat to low.
- Add salt (add more to taste) and pepper to taste.
- Add cayenne pepper and nutmeg. Make sure you taste it!
Notes
- *I use Better Than Bouillon.
Nutrition Information
Show Details
Serving
1g
Calories
200kcal
(10%)
Carbohydrates
9g
(3%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
37mg
(12%)
Potassium
355mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
409IU
(8%)
Vitamin C
48mg
(53%)
Calcium
388mg
(39%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 200kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Potassium | 355mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 48mg | 53% |
| Calcium | 388mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
