Changing the way we eat cauliflower one floret at a time. I know, sounds like a 5 o'clock news update but today home cooks, foodies and chefs are all looking for interesting and tasty ways to cook some of our staple side veggies and turn them into a meal show stopper, taking centre stage on our dinner plates. 

Who would have thought to use cauliflower as a base ingredient for Alfredo Sauce? Certainly not this girl, so I began my search for a healthier low cal Cauliflower Alfredo Sauce. After minutes of searching (I didn't realize how late to the cauliflower game I really was) I came up with this quick and easy recipe. Pour it over cooked whole grain rotini, add a hand full of fresh spinach and eat up while it's still warm. Buon Appetite!

Follow these easy steps:

Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).

Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.

Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.

Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.

Cauliflower Alfredo Sauce

Prep time 10 mins

Cook time 20 mins

Total time 30 mins

Yield: Makes about 3 cups of sauce

Ingredients

• 1 medium head of cauliflower (~ 1 lb/450 g)
• 1 large yellow onion
• 2 cloves garlic
• 1 tablespoon butter (or coconut oil)
• 5 cups vegetable or chicken broth
• ¾ cup almond milk
• ½ teaspoon salt

Instructions

1. Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).
2. Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.
3. Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
4. Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.

Note: To make this sauce dairy-free you can use coconut in place of butter.