cauliflower Alfredo sauce. Pulverize with either an immersion or regular blender. Serve over pasta, or spaghetti squash, rice, roasted vegetables, or whatever you wish. Bring a large pot of salted water to a boil.
Add cauliflower, water and bouillon; bring to a boil. A novel way to make an Alfredo sauce but it needs more flavor. I microwaved the cauliflower and puréed it in my cuisanart adding some half and half until smooth. You can cook cauliflower Alfredo sauce using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of cauliflower Alfredo sauce
- You need 2 tbsp of butter.
- You need 8 large of cloves of garlic,minced.
- Prepare 7 cup of water.
- It’s 1 medium of cauliflower,cut into florets.
- Prepare 1 cup of vegetable broth.
- It’s 1/2 cup of milk.
- It’s 2 tsp of sea salt.
- It’s 1 tsp of black pepper.
- You need 1 lb of Fettuccini noodles.
I added some minced garlic to the shallots and chicken stock as well as sun dried tomatoes and some seasoned salt. "Authentic Alfredo sauce was created in Hollywood, CA (not Italy) and contains only two ingredients: Parmigiano-Reggiano cheese and butter. The butter and cheese emulsifys with hot starchy cooking water as the pasta is tossed in the sauce. It is delicious but pretty fattening. You'll be amazed at how delicious vegan can be!
cauliflower Alfredo sauce instructions
- cook noodles as directed on box,drain..
- in a large skillet saute minced garlic with the butter,cover low heat. cook until garlic is soft,and fragrant, but not browned.remove from heat,set aside..
- bring water to a boil,add cauliflower and cook for 7- 10 min or until fork tender..
- using a slotted spoon transfer cauliflower to a blender,add broth and milk.puree until sauce is smooth..
- add your sauce to the skillet with the garlic.blend well.season with salt n pepper.on low heat cook for 3 min..
- serve over fettuccine noodles.garnish with parsley..
You guys, cauliflower alfredo sauce is E. Made with cauliflower and blended until it is super smooth (that's an important step!), it's almost a perfect mimic of the Alfredo we all know and love. It still has some goodies in it — starting with the garlic sautéed in butter and olive oil (gotta have a little of the good stuff here!). I make it all the time. I use it in tons of recipes.