I had a pretty heavy breakfast this morning and wanted to satisfy my Saturday lunch pasta craving in as light a way possible; Alfredo sauce is a favorite, but I skipped the butter, cream, and cheese, and ended up using a half head of cauliflower I had in the fridge! The result was incredibly creamy and deliciously healthy. ^-^ I know some people would likely raise an eyebrow at the mention of making a cauliflower-based Alfredo sauce, but regardless of what your opinion is, this recipe is certainly a lighter take on the original while still retaining its tastiness. I originally came across this recipe on @detoxinista's blog and made just a couple of adjustments to maximize its flavor. I'd like to send a huge thanks and hug her way for the lovely idea!! ♡
『 Cauliflower Alfredo Sauce 』
- 1/2 tsp olive oil
- 3 garlic cloves, minced
- 12 ounces of cauliflower florets
- 1/2 tsp Italian seasoning
- 1 tsp dried parsley
- 1/2 tsp red pepper flakes
- 5g nutritional yeast
- salt and pepper to taste
- 1 cup of water + more for thinning sauce
1) On a saucepan, sauté your minced garlic in the oil over low/medium heat for just a few minutes until garlic is fragrant and tender.
2) Add your cauliflower and a cup of water to the garlic and bring it all to a boil. Once the water is boiling, slightly reduce heat, cover with a lid, and allow cauliflower to simmer for 10-20 mins, or until fork-tender.
3) Take the cooked cauliflower off the heat and allow to cool if you have a blender incapable of mixing hot liquids. Always be sure to vent your blender when mixing hot liquids! Add everything in your saucepan, the Italian seasoning, dried parsley, red pepper flakes, nutritional yeast, and salt and pepper, to your blender alongside about a 1/4 cup of water. Blend! You might need to add more water if you prefer a thinner sauce.
4) Serve over pasta! Pictured above is a delicious spinach fettuccine with chopped sun-dried tomatoes, fresh spinach, and cracked black pepper on top. So yummy!