cauliflower alfredo sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 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
  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
Recipe by dollop of zest at