Best Cauliflower Alfredo Sauce Recipes

EASY VEGAN CAULIFLOWER ALFREDO SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more. Add cauliflower and vegetable broth; cover with lid and simmer over medium heat until tender, about 5 minutes.
• Place cauliflower mixture in a blender. Add nutritional yeast, salt, lemon juice, and soy sauce; blend until smooth and creamy, about 3 minutes.

VEGAN CAULIFLOWER ALFREDO SAUCE

Steps:

• Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.

CREAMY (HEALTHY!) CAULIFLOWER ALFREDO SAUCE

Steps:

• Directions: 1. In a large saucepan, boil florets of cauliflower on high heat until fork tender, approximately 10 minutes. 2. While cauliflower is boiling, warm butter in a saucepan and add garlic. Saute on low for a few minutes until lightly golden, but do not brown. Remove from heat and set aside. 3. Transfer cooked cauliflower to a blender. Add butter and garlic, vegetable broth, salt, pepper and milk. Blend on high for several minutes, stopping every so often to add lemon juice and parmesan cheese to taste. Blend until sauce is very smooth. 4. Evaluate the consistency of your sauce. If it seems thick, add more milk. If it seems dry, add a liberal drizzle of olive oil. I like the flavor and richness that the olive oil brings. Blend through.

CAULIFLOWER ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
• Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
• Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
• In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
• Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
• Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

CAULIFLOWER ALFREDO SAUCE WITH SPAGHETTI

Steps:

• 1. Cook and stir garlic cloves and 2 tbs olive oil in a large pot over medium heat until lightly browned and fragrant, 2-3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring broth to a boil, cover, and cook until cauliflower is tender, about 10 min.
• 2. Meanwhile, combine bread crumbs, 1/3 cup parmesan cheeses, and 1 tbs olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2-3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil' set aside.
• 3. Add cream to cauliflower mixture and puree in the pot with a stick blender or a food processor until smooth and creamy. Stir in 2/3 cup parmesan cheese until melted; season with freshly ground black pepper to taste.
• 4. Mix in lemon juice with spaghetti and stir in alfredo sauce to coat pasta. Serve topped with a sprinkle of parmesan cheese and the seasoned bread crumb mixture.
• 5. You can use any fresh herb in place of basil, such as thyme, parsley, or oregano. Or just sprig all of them. Chef's Note: You can shredded pieces of chicken breast to the Sauce and you can also use White Cheddar Cheese and A piece of Havarti Cheese instead of using Parmesan.

CAULIFLOWER "ALFREDO" SAUCE

Steps:

• Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.