A few weeks ago, the Wisconsin Test Kitchen was wondering what to make for dinner. We were planning on making homemade pizzas until one of our Facebook friends posted a recipe for a creamy Alfredo sauce made with cauliflower... and no cheese. Huh. The recipe sounded easy enough, so we thought we'd give it a try.
Creamy Cauliflower Alfredo Sauce
Recipe courtesy of: http://pinchofyum.com/creamy-cauliflower-sauce
8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
Pasta, or additional vegetables to serve sauce over
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.
Bring the 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.
Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth, 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.
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.
Bring the 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.
Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth, 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.
The verdict? The sauce was both creamy and satisfying- without any of the guilt usually associated with rich pasta dishes. We did a few shakes of Parmesan cheese and this added a slight bit of richness to the sauce. We also added a chopped up red pepper to the sauteing garlic (because we love red pepper, and try to add more veggies to every dish we cook), and this was also a great addition.
Kevin felt this sauce was a great base, and while we served it plain over bow tie pasta; both roasted mushrooms or chicken would be excellent additions.
Give this one a try- it's a perfect easy, weeknight meal your family will love.
Stay Cool,
The Cool Dads Crew
The Cool Dads Crew
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