Cauliflower "Alfredo" Sauce - LIFE CHANGING.

erinleigh76 · July 2013

I'm always up for trying a variation for alfredo

jls341 · July 2013

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XXbrendaXX · July 2013

Bump! Will have to try!!

Shes1CraftyMama · July 2013

bump

PhattiPhat · July 2013

I'd prefer this with cauliflower broth instead of the chicken broth, over julienned cauliflower--it's almost like real pasta! I then like to puree cauliflower to substitute for the milk. It's so good, and it all tastes just like cauliflower.

lol

:laugh: :laugh: :laugh:

raeless2011 · July 2013

If you guys want to eat alfredo sauce, go right ahead. All you have to do is just ignore the recipe, you don't need to come on here and debase people who are just trying to share healthier alternatives. Get off your high horse. It's just sauce.

Thank you for sharing. I like the community where we share good ideas. Don't be bothered by those who want to rain on a parade. Please continue to share ideas.

Vailara · July 2013

should have said you cannot make "authentic" alfredo sauce with just butter and parm. the real stuff also uses heavy cream and a pinch of nutmeg.

not always. pasta water is frequently used to make it creamy and thick enough. the starch comes out of the pasta during cooking and thickens the sauce.

Just to interject...ACG had it right. The authentic/original alfredo didn't have cream. It was butter and parmesan The butter that was used was so creamy in texture that cream or any additional ingredient (minus the parmesan and pasta) was not needed.

That's interesting. I've seen the same thing happen with carbonara "sauce" and risotto - added cream which isn't needed. I've even seen a restaurant serve two versions of spaghetti carbonara - the Italian version made with eggs and the British version made with cream.

I sometimes make pasta with just butter and cheese, and it really isn't a lot of a calories as long as you're careful about portion size. Both butter and parmesan have quite distinctive flavours and you really don't need a lot. I was surprised to see that the usual portion is 1200 calories (although it wouldn't surprise me at all in a restaurant). That IS a lot, but at home someone could just have a half portion, or use slightly less butter. It's lovely with salt and pepper. I also like to add some non-traditional petit pois for colour and sweetness.

(I'm sure I might also like the cauliflower sauce in the OP, so thanks for posting! But the above kind of alfredo is so easy and satisfying).

gonnamakeanewaccount · July 2013

I'd honestly rather just have real alfredo sauce over some cauliflower.

codapea · July 2013

I can't wait to try this! Thank you!

jennyrebekka · July 2013

absolutely hate cauliflower, but gonna give this a try - - thanks!

MyChocolateDiet · July 2013

absolutely hate cauliflower, but gonna give this a try - - thanks!

Wait....what?

srgtbiggles · July 2013

Got to try. Copied and saved. Thanks!

I_Will_Be_The_Swan · July 2013

Classico Alfredo pasta sauce has the same calorie count for a half-cup serving, and it's a lot lower maintenance. I'm not sure if it's the light version or not, but it tastes delicious.

lighterbytheday21 · July 2013

that sound fantastic I am sooo going to give that a whirl thank you for sharing

artlush · July 2013

Delicious! I love all the things you can do with cauliflower. Also, if you don't like these recipes, don't read them. Silly people.

PowerEqualsStrengthOverTime · July 2013

I will most definitely be trying this!

lingading · July 2013

Just made this. I was super skeptical, as this was my first "cauliflower as a substitute" recipe. And I gotta say, kudos to the OP. Simply amazing. Will be using this all the time!!!

marvelmo · July 2013

Thanks

Skyetropics · July 2013

Bumping so I can add this to my "try" list!

babyluthi · July 2013

Thanks for this recipe. ... and wow! Who would have thought that posting a simple recipe could turn out so acrimonious:/

There seems to be such a lot of that on these forums:/

When was the last time you had a big plate of rich, creamy pasta alfredo for under 400 calories? Never? Well then gather round, children!

I love pasta. And all other carbs. And anything made with cream and butter and flour! I was so happy to discover a way to enjoy the taste of these things without the 1,200 calorie bill. I was skeptical at first, but now I'm a believer! I served the sauce over whole wheat penne with broccoli. I would have added chicken but I was feeling pretty lazy. Now, if you are REALLY trying to make your calories stretch as much as possible, you can omit the olive oil and parmesan cheese, but I wanted it to taste more like true alfredo sauce and less like pureed cauliflower... so I bit the bullet, and trust me: it really does make all the difference!

*THIS RECIPE WAS PICKY HUSBAND APPROVED!*

1/2 head cauliflower (about 4 cups florets)
3/4 c broth (I used chicken)
1/4-1/2 c milk (depending on how thick and creamy you prefer)
1 T EVOO
1/4 c Parmesan cheese
1 clove minced garlic (sauteed) OR 1 tsp garlic powder
1 tsp onion powder (or chopped onion)
Parsley flakes to taste
Salt and pepper to taste

Boil the cauliflower for 10 minutes until tender (I boiled it in broth for maximum flavor absorption ), then transfer cauliflower to blender or food processor. Add broth and blend until very smooth. Add milk until desired consistency is reached. Add olive oil, cheese, garlic, onion, parsley, salt and pepper. Blend to combine. Serve hot.

Makes about 3 cups, the perfect amount for one box of pasta. Sauce freezes and thaws well. When reheating leftovers, add a few drops of milk and stir to make it creamy again... it tends to get a little dry over night.

This sauce is also a wonder base for casseroles and makes a wonderful addition to many other recipes! I think cauliflower is my new best friend.

When I made the sauce, it came out to 60 calories per 1/2 cup serving. Much better than alfredo sauce which has 500 calories per 1/2 cup serving!

Enjoy!

m1nd_body_spirit · July 2013

This might be a silly question, but what is EVOO?

Extra Virgin Olive Oil. Sorry, should have been more clear!

LOL... thanks!

Pelly57 · July 2013

Just made this for dinner. Served it over tofu shirataki noodles, poached chicken and spinach. I had to tweak the sauce to suit my tastes, for me it was pretty bland. I doubled the parmesan and garlic. I just couldn't get the cheesy taste I was looking for without doubling the cheese. As I was using shirataki noodles I could absorb the calories it added. I also did it all one pot with an immersion blender. All in all, not bad.