Cauliflower Alfredo Sauce
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- 1 cauliflower
- 1 tbsp olive oil
- 2 shallots (or 1/4 cup onion)
- 4 cloves garlic, minced
- 1/2 cup canned nonfat evaporated milk
- 1/2 cup low sodium chicken broth
- 1 cup Parmesan cheese, grated
- 3/4 tsp kosher salt
- 1/4 tsp black pepper (or to taste)
Remove the leaves from the cauliflower and cut into individual florets. The smaller you cut the pieces, the faster they will cook.
Bring a medium pot of salted water to a boil. Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender. Drain the water from the cauliflower.
In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes.
Add the cauliflower, onion mixture, Parmesan cheese, chicken broth, salt, and pepper to a blender. Blend until creamy and smooth
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