zucchini noodles with alfredo sauce

cauliflower alfredo sauce

Cauliflower … Trending? We’ve been hearing the cauliflower buzz all around and seeing it pop up on menus and social media feeds with new found enthusiasm. At dollop we’ve been fans since the way back – steamed, raw, roasted, with cheese sauce and other “traditional” ways but we’re starting to try it in all sorts of new forms and it’s a winner! Using cauliflower as a base for this alfredo sauce is lighter than a full cream version and super tasty! We spooned a dollop (or two) of the sauce over zucchini noodles for a vegetable packed dinner that’s sure to be repeated over and over again (yes, even after it’s trendy). Added bonus, you can go from start to table in under 45 minutes for both the sauce and zucchini noodles.

cauliflower and zucchini for cauliflower alfredo sauce over zucchini noodles cooking the cauliflower & garlic

Trim the leaves and base off the cauliflower and chop the cauliflower into smaller pieces. Put the pieces in a large pot and cover with water. Bring to a boil and cook until cauliflower pieces are soft when poked.

While the cauliflower is cooking crush the garlic and add that and the olive oil to a sauté pan. Sauté over a low heat stirring regularly until the garlic is golden brown. Remove pan from heat and set aside. By the time the garlic is finished the cauliflower should also be cooked. Once it is cooked, drain the cauliflower and set aside.

cauliflower in pot raw for cauliflower alfredo sauce cauliflower in pot with water cold for cauliflower alfredo sauce cauliflower in pot boiling for cauliflower alfredo sauce sauteed garlic making the sauce

Use a large deep bowl, if you’re planning to blend the sauce with an emersion blender, or a smaller one if you’re planning to use a regular blender. Pour the sautéed garlic (including the oil) into the  bowl, add the milk (we used skim milk but any milk works) and stir.

sauteed garlic and oil for cauliflower alfredo sauce milk for cauliflower alfredo sauce adding milk to garlic and oil for cauliflower alfredo sauce

For emersion blender users add to this mixture the cauliflower. (If you’re using a regular blender pour the garlic milk mixture and the cauliflower into the blender.) Add salt and pepper to taste and blend away. Keep blending until mixture becomes smooth and all cauliflower pieces are chopped and thoroughly blended. If the mixture is too thick add in water 1 tablespoon at a time and keep bending until desired consistency is reached. Add in grated parmesan cheese and blend again until thoroughly mixed.

cooked cauliflower for cauliflower alfredo sauce cauliflower & pepper for cauliflower alfredo sauce cauliflower & pepper with emersion blender for cauliflower alfredo sauce adding water to cauliflower with emersion blender for cauliflower alfredo sauce

parmesan cheese for cauliflower alfredo sauce cauliflower and cheese with emersion blender for cauliflower alfredo sauce

cauliflower with emersion blender for cauliflower alfredo sauce

Pour the sauce into a sauce pan and reheat for a few minutes over a low heat until the sauce is hot again. Stir continuously and avoid letting the sauce come to a boil it should just simmer.

Remove from heat and serve.

cauliflower alfredo sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • cauliflower - 1 medium size
  • olive oil - 1½ tablespoons
  • garlic - 4-5 cloves (3 tablespoons crushed)
  • skim milk - ½ cup
  • salt and pepper
  • water - 2-3 tablespoons
  • grated parmesan cheese - ⅔ cup
Instructions
  1. Trim leaves off cauliflower
  2. Cut cauliflower head into smaller pieces
  3. Put cut cauliflower pieces into a large pot and cover with water
  4. Bring to a boil
  5. Reduce heat and simmer until cauliflower is soft (7-10 minutes)
  6. While cauliflower is cooking pour olive oil into a small frying pan
  7. Add crushed garlic and sauté until garlic is golden brown (3-4 minutes)
  8. Remove from heat
  9. Carefully (this is still hot) pour sautéed garlic (and the oil from the pan) into a bowl
  10. (Use a large deep bowl if you're using an emersion blender or a smaller one if you're using a regular blender)
  11. Pour in milk and stir
  12. When cauliflower is finished drain and add to the bowl (if using an emersion blender or into the blender if using a regular blender)
  13. If using a regular bender carefully pour the garlic, oil and milk mixture into the blender with the cauliflower
  14. Add salt and pepper to taste
  15. Using an emersion blender (or regular blender) blend until creamy and all cauliflower pieces are blended and the sauce is smooth
  16. If the mixture is too thick add water 1 tablespoon at a time as needed and continue blending until sauce is smooth and desired consistency
  17. Add in grated parmesan cheese
  18. Blend again until cheese is completely blended in
  19. Pour sauce into a medium size sauce pan and reheat until sauce is hot
  20. Stir continuously and keep on a low heat so sauce does not boil
  21. Remove from heat and serve immediately

 

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