Here’s a great alternative to a heavy Fettuccine Alfredo. I created a cauliflower alfredo sauce with vegetable broth, milk and Greek yogurt to give it a really nice creamy consistency. This sauce is great on fettuccine but could also be great with rice (risotto), quinoa and on pizza dough. It’s versatile, healthy and delicious!
What you’ll need:
8 large garlic cloves, minced
2 tablespoons olive oil
5-6 cups cauliflower florets
6-7 cups vegetable broth (can be substituted with water)
1 teaspoon salt
½ teaspoon pepper
½ cup milk
¼ cup Greek yogurt
Bring vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered for about 15 minutes, or until cauliflower is fork tender (don’t drain).
Saute the minced garlic with olive oil in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned. Remove from heat and set aside.
Use a slotted spoon to put cauliflower pieces into the blender. Add 1 cup of the vegetable broth from cooking the cauliflower, sautéed garlic, salt, pepper, milk and Greek yogurt. If the sauce starts to look dry, add a few drops of water, milk or olive oil.