Try a healthier take on pasta alfredo with a creamy and easy to make cauliflower sauce! This simple yet tasteful dinner is a satisfying meal of indulgence without the guilt. I made it during a chilly weekend and found the sauce to be very light, zesty and perfect for a cozy night in.
What you’ll need:
Cauliflower: 4 cups of florets
Olive oil: 2 tablespoons
Garlic: 8 cloves, minced
Lemon: 1, zest
Italian seasoning: ½ tablespoon
Salt: a pinch
Black pepper: 1 teaspoon
Crushed red peppers: 1 teaspoon
Vegetable broth: 32 ounces
Almond milk: ½ cup
Gluten free pasta
Step 1: Fill a large pot with 32 ounces of vegetable broth and enough water to submerge your cauliflower, then bring to a boil.
Step 2: Add cauliflower florets and boil until the cauliflower becomes tender. Remove from heat and put to the side while leaving the broth in the pot. (Tip! You can skip this part if you are using a steamer bag of cauliflower.)
Step 3: Pour olive oil into skillet on medium heat and cook your minced garlic for just 2-3 minutes. Be careful to not let it burn, or it will turn bitter. Remove from heat and put to the side.
Step 4: Next, take your blender or food processor and add your cauliflower, almond milk and 1 cup of the vegetable broth. Blend until smooth.
Step 5: Then, add garlic, lemon zest, italian seasoning, salt, black pepper and crushed red peppers. Blend for another few minutes and then set aside.
Step 6: Next, bring your vegetable broth and water pot to a boil again to cook your gluten free pasta. Follow pasta instructions for the best results.
Step 7: When your pasta is cooked and drained, pour your cauliflower sauce into the skillet you used for your garlic.
Step 8: Cook on medium heat for a few minutes, add ½ cup of parmesan cheese, then toss in your pasta.
Step 9: Serve warm with basil and parmesan cheese for garnish.