Cauliflower Alfredo Sauce
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Sometimes you want to eat something comforting, like a creamy and cheesy Alfredo sauce. You can go ahead and indulge with this recipe, because the great thing about it is there is no cream in it, which saves a lot of calories and fat. Instead of cream we used pureed cauliflower, which is an ingredient used in a lot of paleo recipes nowadays because it is such a versatile vegetable that has the added benefit of being packed with nutrients, antioxidants and provides health benefits such as detoxification support for the body, it boosts brain health and aids in digestion . This is not a paleo recipe, but it’s definitely a healthier version of this iconic sauce with a silky, creamy and delicious taste. You can use either whole grain or regular pasta. I’ve made it with both, paired with a green salad with pears, nuts and balsamic vinegar. We hope you try it, and let us know what you think!
Helga
Cauliflower Alfredo Sauce
Recipe from Julia’s Album
Yields 2 ½ cups of sauce
Ingredients:
1 cauliflower head
½ cup chicken broth
½ cup Parmesan cheese
¼ teaspoon salt
salt and pepper, to taste
nutmeg, to taste (optional)
Instructions:
- Clean the cauliflower head from green leaves, and chop it into reasonably large but manageable pieces. Place it in a pot with water, bring to boil and boil for 30-40 minutes until cauliflower is really soft. Remove from heat and drain cauliflower from water. You should have about 3 ½ cups of cooked and sliced cauliflower pieces.
- In a food processor, combine drained cooked cauliflower (from step 1) and ½ cup of chicken broth with ½ cup grated Parmesan cheese, and ¼ teaspoon of salt, and process until a very creamy sauce forms.
- Transfer sauce into a large sauce pan and keep it warm on the stove top. Season with salt and pepper, and nutmeg (optional), to taste.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)