This is a lighter, healthier version of Alfredo pasta sauce that’s great over spaghetti squash, or zucchini spiral noodles.
I was able to pass it off on my husband and he couldn’t tell it was cauliflower. It’s pictured here over gluten-free pasta as he’s not a big fan of spaghetti squash.
You can add extra protein such as cooked chicken or shrimp. I tossed in some sea scallops at the end.
Creamy Cauliflower Alfredo Sauce
Bring the water or broth to a boil and add chopped cauliflower. Cook until soft (about 15 minutes).
While cooking, melt the butter in a skillet over medium heat and saute the garlic until soft but not brown (4-5 minutes).
Transfer the cauliflower to a blender or food processor and add garlic, salt, and olive oil. (Be careful when blending hot liquids - do in batches if necessary and add more water if needed). Process until creamy.
Transfer contents back to the skillet or pan, add coconut milk or yogurt and cook over low heat for a couple of minutes until heated through. Optional: You can toss in your extra cooked protein such as chicken at this stage. Top with chopped asparagus, tomato and olives.
Other toppings you can try: broccoli, sun-dried tomatoes or spinach