Cauliflower Alfredo

I often try to find alternatives to nuts for use in cream sauces. I love using cashews, almonds, coconut, or other nuts and seeds as a base, but sometimes they are heavier than I want, and I’d rather something light. Cauliflower has a versatile flavor that absorbs many of the flavors you mix it with, and this cauliflower Alfredo truly does not have an overwhelming vegetable flavor to it. It is thick, creamy, decadent, high in fiber and minerals, and low in calories, and could even be used as a dip or spread. Plus, the recipe does not call for much oil as the base is binding, so it’s a healthy, light option to top your plate with.

Cauliflower Alfredo

Cauliflower Alfredo

Yields: 2-3 cups Alfredo

  • 1 head cauliflower, chopped in halves or quarters
  • 3/4 cup leftover pasta water (after straining pasta) or unsweetened almond/coconut milk
  • optional; 1/2 block silken tofu (I used it)
  • 2 handfuls fresh basil
  • 1/4 cup olive oil
  • 1 clove garlic
  • salt, pepper, cayenne

Steam the cauliflower until soft.

Add all the ingredients to a food processor or blender and blend until it's a cream. The tofu is great for consistency, but if you want to skip on it, then the Alfredo still tastes great.

Pour over pasta or any other dish

  • Total time: 15 minutes
Cauliflower Alfredo
Cauliflower Alfredo
Cauliflower Alfredo
Cauliflower Alfredo

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