How is it possible to make an Alfredo sauce without all that rich butter, cream and cheesy goodness? Cauliflower comes to the rescue yet again. After making the pizza crust with this wonder veggie, I saw a mock Alfredo recipe and was up for the challenge.
As I researched, I found many versions. For our family, I’m more concerned keeping this gluten free as well as cutting out the fat. This is not vegan (though you can substitute the chicken broth with vegetable broth). You can also omit the cheese, but part of what makes Alfredo sauce so yummy is the cheese. Again, I made this with what I had in my pantry:
- 8 large cloves garlic, minced
- 2 Tbs. butter
- 1 head cauliflower, cut into small florets
- 1 tsp. chicken bullion (I use a paste that has no MSG, you could use a cube)
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. cayenne pepper
- 1/2 cup half & half
- 1/2 cup Parmesan cheese (optional)
- splash of lemon juice
Boil the cauliflower with chicken bullion for 10-15 minutes or until fork tender.
Melt the butter, add the garlic, cook on low in a sauté pan. I like the butter to brown because it gives it a nutty flavor. Turn off the pan, remove from heat and cover. The garlic will finish cooking. You want the garlic to turn soft and don’t want it to turn dark brown.
Strain the cauliflower and reserve some of the liquid.
Use a blender (I used a Cuisinart meant for smoothies.)
First, I blended the garlic, adding a tiny amount of reserved broth. Then add the cooked cauliflower. You will need to whip the cauliflower in batches. With each batch, I poured a small amount of half & half, just enough to make it blend easily. If you use all the half & half, you can use the reserved broth
Because I made this ahead, I put the blended cauliflower in sauce pan. Seasoned, added the Parmesan, covered and set aside. It is ready to reheat for dinner. I did reserve some of the broth just in case I wanted to thin it down. Of course you could add more cheese.
Instead of Fettuccine noodles, I substituted spiralized zucchini. To prepare the zucchini, I sautéed the noodles for 2-3 minutes, then added the sauce.
*this sauce recipe made enough to make a second meal. I made GF mac and cheese. The only addition was cheddar cheese, then baked at 375 for 35 min. I prefer noodles that are rice based as opposed to corn based which tastes like cardboard.
Follow this link for more ideas: Ditch the carbs