I’m so excited to share this week’s recipe with y’all because it’s in my top 5 favorite recipes of all time. Yup- its that good! I’ve always been a HUGE fan of Alfredo sauce- I could basically drink Olive Garden’s haha- but I’m not a huge fan of everything that is IN the sauce like butter, cream, cheese, more butter… you get the idea.
I was pretty skeptical when I saw a recipe for “Quick and Easy Cauliflower Alfredo Sauce” on Pinterest but decided to try it and fell in love with how creamy it is. Matt asks me to make it every week (it’s his #1 favorite) which I don’t mind at all because it takes less than 30 minutes to put together and it’s always nice to have a go-to meal for busy days.
I can even claim that “it’s so easy to make that you can do it with one hand” because I did while filming this little video! If you get the chance to make this (which you obviously should because it’s healthy and easy) leave me a note down in the comments section and let me know how it turned out for you! 🙂
*I first found this recipe here on this AMAZING food blog and have changed it a little bit for personal preference. If you are like me and love discovering new recipes, I highly recommend that you check out I Wash You Dry. All of her recipes are delicious and very easy to make.
- 5 to 6 cups cauliflower florets (1 large head of cauliflower)
- 32 oz. Chicken or Vegetable Broth
- 2 tbsp butter (Healthy alternative: EV Olive Oil or Coconut Oil)
- 2 to 3 tsp minced garlic
- Salt- to taste
- Pepper- to taste
- 1/2 cup milk (I like to use Almond Milk)
- 1 cup grated parmesan cheese
- Combine the water and vegetable bouillon cube in a large pot over high heat and bring to a boil. Add the cauliflower florets and cook, covered, until fork tender (about 7 minutes).
- Meanwhile melt the butter in a large pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
- Use a slotted spoon to transfer the cauliflower from the large pot to a blender and add a cup of the cooking liquid. Add the garlic butter mixture to the blender as well as the salt, black pepper, and milk. Remove the center of the lid to the blender to vent and cover with a clean towel. Blend until smooth and creamy.
- Pour the cauliflower sauce back into the large pan (that was used to cook the garlic) and return to medium low heat. Add the grated parmesan cheese to the sauce and stir until melted and smooth. Serve the sauce hot over a bed of cooked noodles. Enjoy!
Healthy Tip: I just made this to go over zoodles (zucchini noodles) and baked chicken and it was AMAZING! Zoodles are a great low-carb and gluten free option and the chicken helped to keep me full all night long.