CAULIFLOWER ALFREDO SAUCE
A creamy cauliflower Alfredo sauce.
Prep time: 10 minutes
Cook time: 20 to 35 minutes
Total time: 45 minutes
Yield: 36 ounces
5 to 6 large cauliflower florets
1 – 32 ounce container vegetable broth
2 to 4 cups water
8-12 garlic cloves, diced
2 Tablespoons Extra virgin olive oil
1/2 cup canned coconut milk, full fat
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 Tablespoon freshly grated parmesan cheese
In a large pan, add cauliflower florets. Pour vegetable broth over florets. If needed, add water to pan, enough to almost cover cauliflower. Bring to a boil and continue cooking until you can easily pierce the cauliflower with a fork. Once this happens, turn off heat.
In a small skillet, heat olive oil. Once olive oil is heated, add diced garlic. Sauté until garlic is softened. Remove from heat.
In a large blender, add coconut milk, salt & pepper, 1 cup vegetable broth from pan, cauliflower, sautéed garlic with olive oil, and parmesan cheese.
Pulse on High until sauce becomes smooth in texture and there are no more cauliflower clumps. Add more broth or milk until you reach desired sauce texture.
Serve over pasta and enjoy!
Store in an air tight container for up to 1 week in your refrigerator.
– Add in a little more olive oil to help keep the sauce smooth and add more flavor.
– Use your blender as directed when it comes to blending hot liquids. You may need to let ingredients cool off to room temperature before placing into your blender. Also, Do Not fill blender all the way to the top when blending Hot ingredients.
SOURCE: Sweet and Spicy Monkey
Recipe by Julie Murphy