Creamy Cauliflower Alfredo Sauce
Serves: 5 cups
  • 8 cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower
  • 6-7 cups vegetable broth
  • ½ cup freshly grated parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup milk
  1. Bring the vegetable broth to a boil in a large pot (you can use water instead, but the vegetable broth adds good flavor). Add the cauliflower and cook for 8-10 minutes, or until cauliflower is fork tender. Do not drain.
  2. While the cauliflower is cooking, sauté the garlic in the butter, over low heat. Cook for 1-2 minutes, until the garlic is soft and fragrant, but not browned. Set aside.
  3. Use a slotted spoon to transfer the cauliflower into a blender (I use and love a Blendtec). Add one cup vegetable broth or cooking liquid, the sautéed garlic/butter, parmesan cheese, olive oil, salt, black pepper, and milk. Blend until very smooth. You can also add more milk or broth if needed until the sauce is the desired consistency. Serve hot!
Recipe adapted from Pinch of Yum.
Recipe by Simple as That at