cauliflower Alfredo sauce. Pulverize with either an immersion or regular blender. Serve over pasta, or spaghetti squash, rice, roasted vegetables, or whatever you wish. Bring a large pot of salted water to a boil.
I use it in tons of recipes. I spoon-feed it to myself straight out of the blender. So it's only appropriate that I dedicate an entire post to my all-time favorite, super adaptable, absolutely totally delicious creamy cauliflower sauce. You can cook cauliflower Alfredo sauce using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of cauliflower Alfredo sauce
- It’s 2 tbsp of butter.
- You need 8 large of cloves of garlic,minced.
- Prepare 7 cup of water.
- You need 1 medium of cauliflower,cut into florets.
- It’s 1 cup of vegetable broth.
- You need 1/2 cup of milk.
- You need 2 tsp of sea salt.
- It’s 1 tsp of black pepper.
- You need 1 lb of Fettuccini noodles.
In a Dutch oven, heat oil over medium-high heat. Add cauliflower, water and bouillon; bring to a boil. You'll be amazed at how delicious vegan can be! You guys, cauliflower alfredo sauce is E.
cauliflower Alfredo sauce step by step
- cook noodles as directed on box,drain..
- in a large skillet saute minced garlic with the butter,cover low heat. cook until garlic is soft,and fragrant, but not browned.remove from heat,set aside..
- bring water to a boil,add cauliflower and cook for 7- 10 min or until fork tender..
- using a slotted spoon transfer cauliflower to a blender,add broth and milk.puree until sauce is smooth..
- add your sauce to the skillet with the garlic.blend well.season with salt n pepper.on low heat cook for 3 min..
- serve over fettuccine noodles.garnish with parsley..
Made with cauliflower and blended until it is super smooth (that's an important step!), it's almost a perfect mimic of the Alfredo we all know and love. It still has some goodies in it — starting with the garlic sautéed in butter and olive oil (gotta have a little of the good stuff here!). The pureed. "Authentic Alfredo sauce was created in Hollywood, CA (not Italy) and contains only two ingredients: Parmigiano-Reggiano cheese and butter. The butter and cheese emulsifys with hot starchy cooking water as the pasta is tossed in the sauce. It is delicious but pretty fattening.