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Sauce Alfredo au chou-fleur Recipe

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3.8 from 6 reviews

A creamy and flavorful cauliflower Alfredo sauce that serves as a healthy, dairy-free alternative to traditional Alfredo. Made with sautéed cauliflower, garlic, and vegetable broth, then blended to a smooth consistency with optional nutritional yeast or Parmesan cheese for extra richness. Perfect for pairing with pasta or steamed vegetables.

Ingredients

Base Ingredients

  • 2 tablespoons coconut oil (or butter or vegan butter)
  • 4 cups cauliflower florets
  • 2 teaspoons minced garlic (about 8 cloves)
  • 1 cup vegetable broth
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper

Optional Ingredients

  • 3 tablespoons nutritional yeast or grated Parmesan cheese (if not lactose intolerant)
  • ¼ to ½ cup unsweetened almond milk

Instructions

  1. Sauté Cauliflower and Garlic: In a non-stick saucepan over medium heat, melt the coconut oil then add the cauliflower florets and minced garlic. Stir and cook for about 2 minutes until the mixture is fragrant.
  2. Simmer with Broth and Seasoning: Add the vegetable broth, Italian seasoning, salt, and pepper. Cover the pot, bring to a gentle boil, then reduce heat to medium and simmer until the cauliflower is tender, about 6 to 7 minutes.
  3. Steam Off Excess Moisture: Remove the pan from heat, take off the lid, and let the cauliflower steam for 10 minutes to reduce excess liquid.
  4. Blend the Sauce: Transfer all cooked ingredients to a heat-safe blender. Add nutritional yeast or Parmesan cheese if using. Blend on speed 6-7 until the sauce is smooth. If the sauce is too thick to blend well, gradually add unsweetened almond milk about 60 ml at a time until the desired consistency is reached. The amount of almond milk may vary depending on the amount of cauliflower used.
  5. Serve: Use immediately as a sauce over pasta or steamed vegetables.
  6. Store: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator the day before use.

Notes

  • You can substitute coconut oil with butter or vegan butter according to preference.
  • Nutritional yeast adds a cheesy flavor and is ideal for a vegan version, whereas Parmesan can be used if lactose is tolerated.
  • Unsweetened almond milk is optional and used to adjust sauce consistency; other plant-based milks can be substituted.
  • The sauce can be stored refrigerated for 3 days or frozen for 3 months.
  • When blending, add almond milk gradually to avoid making the sauce too thin.

Find it online: https://flavorspath.com/sauce-alfredo-au-chou-fleur-recipe/