Guys – WOW. This may be one of my favorite recipes – EVER. I know, I am as shocked as you are. I have been avoiding this cauliflower fad for a long time – because really, how could cauliflower taste creamy? Or like pizza crust? I know my pizza crust… But really, truly – this Cauliflower Cream Sauce is DELIGHTFUL!
Easy, creamy, healthy and so full of flavor, this Cauliflower Cream Sauce is the perfect substitute for that unhealthy alfredo you are craving… well, every night.
No – I’m not going to lie to you friends, it does not taste exactly like alfredo cream sauce. I am not a magician. But it tastes REAL good! That I can promise.
The trick? Cooking the cauliflower in vegetable / chicken broth. This is key! When you boil anything in water, the flavor of the food is going to seep out into the water. This is all due to a fancy thing called osmosis – but I want get all science-y on you all today.
It does make sense though – flavorful veggies in flavorless water, some of the vegetable flavor is bound to seep out into the water. So when you toss the water, you are tossing out flavor as well. Bummer.
SO when you use broth instead of water – you are surrounding flavor with even MORE flavor. So instead of cauliflower flavor seeping into water. You have delicious broth flavor seeping into cauliflower – NOM!
This recipe, and the idea to use broth instead of water, was provided by one of my FAVORITE bloggers of all time – Lindsay Ostrom from Pinch of Yum. Her cauliflower sauce is slightly different than mine – but I am sure it is equally delicious.
Easy, light, creamy, and full of flavor – this Cauliflower Cream Sauce is SURE to please no matter what you put it on. Pasta, rice, veggies, pizza – no joke, I ate about half of mine straight from the bowl! It was just so good.
Easy, light, creamy, and full of flavor - this Cauliflower Cream Sauce is SURE to please no matter what you put it on. Pasta, rice, veggies, pizza - no joke, I ate about half of mine straight from the bowl! It was just so good. Enjoy as a healthy substitute for that heavy cream sauce you have been craving!
- 1 head cauliflower
- 5-6 cups vegetable or chicken broth
- 1 cup milk or cream
- 1 tsp garlic powder 5-6 cloves roasted garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter melted
- 1 cup parmesan cheese
- fresh rosemary to garnish, if desired
Chop cauliflower head into florets, rinse in colander to clean.
Place broth and florets into a medium-sized saucepan. Heat (covered) on medium-high until boiling. Once boiling, reduce heat slightly and continue to simmer until cauliflower is tender to pierce with a fork (5-10 minutes once boiling).
Use a slotted spoon to remove florets from broth and place in food processor (or, place in large mixing bowl if using an immersion blender).
Take 1-2 cups of broth from saucepan and add to food processor. Add milk/cream, garlic powder (or fresh roasted garlic cloves), salt, pepper, and melted butter. Pulse until smooth.
Pour cauliflower cream sauce into a large mixing bowl then add parmesan cheese. Stir to combine. Enjoy with pasta, rice, or absolutely anything else because this sauce is INCREDIBLE!
Storage: Refrigerate in an airtight container for 5-6 days.
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