"The belly rules the mind."--Spanish Proverb

Creamy Cauliflower "Alfredo" Sauce Recipe

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This recipe for Creamy Cauliflower "Alfredo" Sauce, by , is from The Ellinger Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Ellinger

Category:
Category:

Ingredients:  
Ingredients:  
8 large cloves garlic, minced
2 Tbsp. butter
2 Tbsp. extra virgin olive oil
1 medium-to-large head of cauliflower
6 cups vegetable or chicken broth
2 tsp. salt (more to taste)
˝ pepper (more to taste)
1 cup milk (the bigger the head of cauliflower, the more you will need)
˝ cup Parmesan cheese

Directions:
Directions:
Melt the butter and olive oil over low heat. Add the garlic and sauté until it is soft and fragrant but not browned. Put the whole mixture into a large blender. Bring the broth to a boil in a large pot. Lower the temperature to medium-low and cook the cauliflower, covered, until the cauliflower is fork tender (about 7 minutes). Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup of the cooking liquid, salt, pepper and milk. Blend or pureé for several minutes until the sauce is very smooth, adding more broth or milk of you need to thin the sauce. Add the Parmesan cheese and blend. Serve hot on pasta, rice, vegetables, etc.

Personal Notes:
Personal Notes:
This is a great healthy alternative to regular Alfredo. Jakob's kids couldn't even tell the difference! :-)

 

 

 

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