This low-dairy Creamy Cauliflower Alfredo Sauce is a staple in my house. I keep a jar in the fridge at all times! It has all the creamy goodness of alfredo with none of the heavy cream or belly aches. It's also delicious on roasted vegetables, mashed potatoes and grilled meats.
Category
Dinner
Servings
6-8
Prep Time
10 minutes
Cook Time
20 minutes
Author
Bonna Moon
Creamy dreamy alfredo sauce with none of the heaviness of traditional alfredo. Feel free to use other root vegetables in addition to what's listed. Parsnips, turnips and rutabaga work particularly well!
Ingredients
1 medium to large head cauliflower, cut into florets
1 medium to large potato, peeled and chopped
1 large carrot, peeled and chopped
3 large cloves garlic
Chicken or Vegetable Broth
6TBS Butter
1.5-2c Grated Parmigiano Reggiano Cheese
2 TBS Italian Herbs
½ tsp Smoked Paprika
Sea Salt + Fresh Cracked Pepper to taste
Fresh Lemon Juice to taste
Directions
To a saucepan add cauliflower, potato, carrot and garlic with enough broth to cover it all. Bring to a boil, then cover and reduce heat to low. Simmer for 10-15min, or until everything is fall-apart tender.
Add butter, parmesan, herbs, paprika, salt and pepper and lemon juice to a blender or food processor, then add the boiled vegetables and about 2-3 cups of the cooking liquid. Blend until silky smooth.
Serve over high quality pasta with your choice of protein. You can also add ½-1 cup of peas, if you’d like! Store any leftovers in a jar in the fridge for up to 2 weeks.