Yesterday, I told John that I was going to make a home made alfredo sauce for dinner.
He came home and was wowing over the final product. We ate dinner, and he said it was delicious.
I then told him it was a cauliflower sauce, and he was super duper confused, and didn't have a clue what I was talking about.
Moral of the story: you honestly cannot tell the difference between this cauliflower sauce and traditional alfredo sauce! It may be because the consistency of the two are pretty much identical, but this cauliflower sauce is a pretty legit substitute - so tasty and healthy (yet completely satisfying)!
The best part? It's so easy to make - and since it is pureed in a blender, the clean up is a breeze!
Begin by cutting a head of cauliflower into florets.
Boil the florets in a pot of water (or vegetable broth) until tender.
While the florets are boiling, sautee 2 tablespoons of butter with 1-2 tablespoons of garlic.
Once the florets are tender, add the cauliflower, sauteed garlic and butter mixer, along with 1/4 cup of milk, salt, pepper, and 1 cup of the water/broth that the cauliflower was boiled in into a blender, and blend until smooth.
Make sure to blend everything while it is still hot so that it has a creamy consistency.
In the remaining boiling water, dump your noodles, and start cooking.
I wanted to use zoodles for this recipe, but I knew John wasn't going to like to veggie noodles with a veggie sauce; so we compromised with quinoa noodles!
Serve the sauce just as you would a normal alfredo, and top with fresh green onions.
We also served ours with a side of chicken to add an extra source of protein.