Coming from a large Italian family, I have become very familiar with the word sauce. We basically eat it on anything and everything you can think of. Thick and creamy Alfredo Sauce over fettucini noodles was a staple meal in my house growing up. Traditionally, Alfredo sauce is made from butter, heavy cream and cheese. Three words that I am also very familiar with. It contains about 1,000 calories and 100 grams of fat per cup. (Feeling guilty yet? Because I know I am.)
With a little help from Lindsay over at pinch of yum, we recreated this delicious and healthy creamy cauliflower sauce. It makes the perfect topping for your favorite whole wheat or gluten free pasta, brown rice, vegetables or dare I say it... PIZZA. The best part? This sauce takes about 15 minutes to prepare from start to finish, making it the perfect mid-week meal.
*This sauce definitely has the option to be vegan! You may either replace the parmesan cheese with nutritional yeast, or just cut it out all together.
With a little help from Lindsay over at pinch of yum, we recreated this delicious and healthy creamy cauliflower sauce. It makes the perfect topping for your favorite whole wheat or gluten free pasta, brown rice, vegetables or dare I say it... PIZZA. The best part? This sauce takes about 15 minutes to prepare from start to finish, making it the perfect mid-week meal.
*This sauce definitely has the option to be vegan! You may either replace the parmesan cheese with nutritional yeast, or just cut it out all together.
Ingredients:
4 large garlic cloves (minced)
1 tbsp olive oil
4 cups cauliflower florets
3 cups water
1 tsp salt
1/4 tsp black pepper
1/4 cup plain unsweetened almond milk
1 tbsp parmesan cheese
Directions:
*If you are using a Vitamix, blend using the soup setting so that your sauce will be hot. If not, you may return sauce to skillet to heat.
4 large garlic cloves (minced)
1 tbsp olive oil
4 cups cauliflower florets
3 cups water
1 tsp salt
1/4 tsp black pepper
1/4 cup plain unsweetened almond milk
1 tbsp parmesan cheese
Directions:
- Heat olive oil in a skillet over low heat.
- Lightly saute minced garlic until soft and light brown. *Be sure not to overcook or burn the garlic, it will result in a very bitter tasting sauce.
- Bring water to a boil, add cauliflower, and cook until you are able to pierce the stems with a fork.
- Using a slotted spoon, remove cauliflower from the pot and place in a blender.
- Add 1 cup of the cauliflower water, sauteed garlic and oil, salt, pepper, almond milk and parmesan cheese to the blender.
- Puree sauce until smooth and creamy.
*If you are using a Vitamix, blend using the soup setting so that your sauce will be hot. If not, you may return sauce to skillet to heat.