Cauliflower Cream Sauce
A lighter take on traditional creamy sauce. Use in place of traditional alfredo!
Servings servings
Equipment
- Food Processor Or blender
Ingredients
- 1 pound roughly chopped cauliflower florets about 6 cups
- 2½ cups chicken broth may sub vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 2 teaspoons extra virgin olive oil
- 4-5 cloves garlic
- ¼ cup freshly shredded Parmesan cheese more if desired
- 1 ounce low-fat cream cheese more if desired
Instructions
- Bring broth to a simmer and add cauliflower. Cover pot with lid. Cook until tender, stirring/smashing occasionally, (about 5-6 mins). Drain cauliflower over a bowl to reserve broth and add cauliflower to food processor or blender. Add onion and salt.
- Return pot to stove and heat olive oil. Add garlic and sauté on medium-low heat until fragrant and soft, 30-60 seconds. Add garlic and all oil from pan into cauliflower. Add ¼ cup reserved broth, and cheeses. Process until smooth. Add more salt and liquid to taste.
Notes
- Feel free to adjust cheese and seasonings to your liking. It's a very flexible sauce; adjust until you find the right mix for you!
- Store leftover sauce in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Fresh basil and crumbled bacon is a favorite combo with this sauce at our house. And if you want to really be healthy and up your veggie count, try it over Zoodles or Roasted Spaghetti Squash.
Nutrition
Calories: 102kcal, Carbohydrates: 9g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 12mg, Sodium: 1296mg, Potassium: 412mg, Fiber: 2g, Sugar: 3g, Vitamin A: 96IU, Vitamin C: 56mg, Calcium: 104mg, Iron: 1mg
Calories: 102kcal
Cost: $5
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