If you’re looking for a healthier, low-calorie, low fat version of a regular alfredo sauce, this Cauliflower Alfredo Sauce is it! It’s delicious, creamy, and very silky, without using any cream! When I was making this recipe, my main objective was simplicity: I wanted to make the process as simple as I could. In this recipe, all you will do is to combine cooked cauliflower, chicken bullion cube (you can use organic version, too), Parmesan cheese, salt and pepper, and nutmeg (optional) in a food processor, and you’re done! I used cooking water to thin the sauce, which makes this cauliflower sauce completely cream-free!
Without further ado, here are step by step photos and instructions. Clean the cauliflower head from green leaves and chop off any dark spots. Your cauliflower head should look nice and clean:
Chop it into reasonably large but manageable pieces. Place chopped cauliflower in the big sauce pan with water, bring to boil and boil for 30-40 minutes until cauliflower is really soft. Remove from heat and drain cauliflower from water. You should have about 3 and 1/2 cups of cooked and sliced cauliflower pieces. Do reserve some cooking water.
Dissolve 1/2 of a chicken bullion cube in 1/2 cup of very hot reserved cooking water. In a food processor, combine drained cooked cauliflower and 1/2 cup of hot reserved cooking water you just made with 1/2 cup grated Parmesan cheese, and 1/4 teaspoon of salt, and process really well, until a very creamy sauce forms:
Feel free to add more cooking water (using small amount at a time, such as 1/4 measuring cup) to thin the sauce if it is too thick. This will make 2 and 1/4 cups of cauliflower sauce.
Transfer sauce into a large sauce pan and keep it warm on the stove top.
Season with salt and pepper, and nutmeg (optional), to taste.
Mix it up with some cooked pasta: