Cauliflower Alfredo Sauce

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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!

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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

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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.

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2 thoughts on “Cauliflower Alfredo Sauce

  1. Pingback: Weekend Links + An Update | Sip Savour Share

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