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0 from 6 votes

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 200 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. In a wide bottom pot with a lid, melt the butter over medium heat.
  2. Add the shallot and saute for 3-5 minutes, or until soft.
  3. Add the garlic and saute for 1 minute until fragrant.
  4. Meanwhile, in a glass measuring cup add water and almondmilk. Whisk in the cornstarch until incorporated.
  5. Add the almondmilk mixture to the shallots in the pot.
  6. Add chicken bouillon and stir.
  7. Chop the cauliflower (see photos). Add the cauliflower to the pot and bring to a boil.
  8. Reduce to a simmer and cover with a lid. Simmer for 10-15 minutes until very tender. Remove from heat.
  9. Add the Parmesan cheese and cream cheese. (Or add these ingredients straight to the blender if you're not doing an immersion blender.)
  10. 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.
  11. Blend for at least 1 minute.
  12. Return the sauce to the pot and turn the heat to low.
  13. Add salt (add more to taste) and pepper to taste.
  14. Add cayenne pepper and nutmeg. Make sure you taste it!

Notes

  • *I use Better Than Bouillon.

Nutrition Information

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

% 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.