I’ve fallen in love with this amazingly easy cauliflower sauce and I know you’re going to love it too. It’s super simple to make and there are tons of recipes you can use it in.
My favorite way to enjoy it is in lieu of cream of chicken soup or over pasta as a healthy and creamy alfredo sauce. It’s also perfect with rice in a casserole or even as the sauce on a pizza. (As you can see there are a ton of uses.) This sauce is dairy free and has no cheese…unless you want to add some parmesan to the alfredo version.
The first time I made this awesome sauce I was blown away at how easy it was to make. Making sure it really was easy to make was the first test, and the second test was just as difficult.
Trent was my test subject and I didn’t let him know I had switched out the canned alfredo sauce for this creamy cauliflower sauce. He had no idea and couldn’t tell a difference. (You know I watched him very carefully as he took each bite. HA!) When I told him afterwards he was pleasantly surprised. Needless to say, we haven’t gone back to the canned version and no longer buy cream of soups.
Besides this sauce being amazingly healthy for us and easy to make, I also love it because it freezes well. I generally double the recipe, use one for dinner and put the rest in the freezer.
Amazingly Easy Cauliflower Sauce
1 head Cauliflower
1 1/2-2 cups Water
1 1/2-2 cups Chicken Broth
1 tablespoon Butter
2 teaspoons Minced Garlic
1 tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup Almond Milk
Additional seasoning (see below)
Cream of Chicken Variation
Add 1/4 teaspoon Poultry Seasoning
Alfredo Sauce Variation
Add 1/8 teaspoon Nutmeg and 1/2 cup Grated Parmesan Cheese
- As your water and chicken stock are coming to a boil, chop your cauliflower. Add to water/chicken stock mixture and boil for about 15 minutes, or until your cauliflower is soft. (You can test it by seeing if a fork will easily poke through.)
- Meanwhile, melt your butter in a skillet and add the minced garlic. Saute for about 5 minutes.
- Transfer the cooked cauliflower and 2 cups of the cooking liquid to your blender. Blend for a few minutes. Add additional ingredients and continue blending. Add more milk until it’s smooth and creamy.
Note: Depending on the size of your cauliflower you may need to blend it in batches.
Yields: 2-3 16 oz mason jars, depending on the size of your cauliflower
The sky really is the limit on all of the different uses and variations of this cauliflower sauce. I’d love to know how you’ll use it!