HEALTHY Creamy Cauliflower "Alfredo" Sauce

Oh man. I pinned this recipe over a year ago and I am so mad I waited so long to try it. I was scared. The thought of blended up cauliflower trying to pass itself off as something as delicious and fattening as alfredo sauce made me extremely skeptical. After watching some food hippy documentaries on Netflix Dan and I have become more dedicated to trying to find more and more healthy food recipes and alternatives. Also, Danny has been having some health issues again lately and needs to be on more of a "anti-inflammatory diet." After seeing that cauliflower was on the list of highly suggested foods we started buying tons of it. But one can only handle so much steamed cauliflower with pepper. A light bulb came when I remembered this pin. I warned Danny that it sounded really weird and might taste so as well but he asked me to try making it anyway.

I used my Magic Bullet to blend the cauliflower and it creamed it perfectly! We were very impressed with the results. It does not taste exactly like alfredo sauce but it is pretty close. I think I will call it a "creamy garlic sauce" when presenting it to our children in the future and never divulge the secret. I doubt anyone could guess it is basically just steamed cauliflower either! Below is a link and the recipe. The lady uses it in other recipes and I am SOOO excited about trying this more.

A huge BONUS to keep in mind, and a huge reason behind why I pinned this: "A half cup of Alfredo is 500 calories, a half cup of this alfredo sauce is only 50." WHAT????? 500 vs 50? 1/10th the amount of calories PLUS it is ALL nutrients and not ALLLLLLLL fat? SOLD. Sold a millions times over. I will never use normal alfredo again.

http://pinchofyum.com/creamy-cauliflower-sauce

INGREDIENTS

• 8 large cloves garlic, minced (Ok.... I used like 4-5 cloves and we both agreed it could use a little less garlic.. maybe just 3 cloves next time for me)
• 2 tablespoons butter (I just used olive oil for this instead of butter)
• 5-6 cups cauliflower florets (a large head of cauliflower was the perfect measurement)
• 6-7 cups vegetable broth or water (I was out of veg broth, so I did half chicken broth, half water)
• 1 teaspoon salt (or more to taste)
• ½ teaspoon pepper ( or more to taste)
• ½ cup milk (or more to taste)
• ***** I added about a teaspoon or less of italian seasoning... completely optional
• ******I also blended up 1/3 onion

INSTRUCTIONS

1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
2. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

NOTES FROM AUTHOR

"I like to add a little bit of olive oil for the flavor and to help keep the sauce really smooth. Several other readers have mentioned that they really liked the addition of Parmesan cheese as well."