A staple in my house in the winter months is this creamy alfredo sauce for pasta or rice. It’s cheesy smooth and doesn’t taste like you’re eating a vegetable sauce.
Another one of those recipes that A) the ingredient list is short and B) you most likely have everything on the list sitting in your kitchen. I LOVE those types of recipes with a passion.
Make sure you pulse the mixture for a few minutes to get it nice and smooth and creamy. We also love to garnish this dish with more freshly grated parmesan cheese, some chopped chives and freshly ground black pepper.
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Easy Creamy Cauliflower Alfredo
- 2 tbs butter
- 2 tbs olive oil
- 1 medium head cauliflower, chopped small pieces
- 6 cloves garlic, minced
- 2 cups low sodium vegetable broth (or chicken)
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 cup grated Parmesan cheese
- 1 lb pasta of choice (cooked al dente)
- Garnish with fresh chives and black pepper
- In a pot, melt together your butter and olive oil. Toss in the cauliflower pieces and cook to brown – about 4 minutes, stirring occasionally. Next stir in the garlic for 30 seconds. Now pour in the broth, your seasonings and bring to a boil. Lower the heat to a simmer and cook for 6-7 minutes or until the cauliflower is fork tender.
- Transfer the mixture to your food processor (you may have to work in batches) and pulse until a smooth consistency is reached; will take a few minutes.
- Add the grated cheese into the food processor and pulse again until incorporated. Pour the sauce over the pasta and toss to coat. Serve with fresh chives and black pepper.