Alfredo sauce without cream? Try our rich, flavorful sauce made with our secret weapon - cauliflower!
This amazing Alfredo sauce is creamy, rich, and full of flavor, yet it contains neither milk nor cream. How is that possible? We use pureed cauliflower – yes, cauliflower! When cooked and pureed with garlic and olive oil, cauliflower makes an amazing clean eating Alfredo sauce that is delicious on pasta, vegetables, or even pizza. One taste and you’ll use it on everything!
Skinny Alfredo Sauce
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 3 cups chicken stock or vegetable stock
- 3 cups cauliflower florets
- 1/2 cup parmesan cheese
- salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for a minute or two, being careful not to let it burn.
- Bring the stock to a boil and add the cauliflower. Cover and cook for 5-6 minutes until the cauliflower is tender. Transfer the cauliflower, including liquid, to a blender and blend until smooth. Add the cheese and continue blending. You can add more stock or milk to thin the sauce to your liking. Season with salt and pepper before serving.
Nutrition Information
Have you made this recipe?
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Question – what do you do with the garlic after it's sauteed? No mention is made in the recipe, so clarification would be good.
Hi Cyn, add it to the sauce.
This may sound silly but does it taste much like cauliflower? I"m not a fan, and have been wondering about all these "sub cauliflower for ___" recipes.
Allison, I think it depends on how sensitive you are to the flavor of cauliflower. It tastes more of parmesan, but yes, you might taste the cauliflower.
How is it 21 G protein? Thanks. Sounds delicious.
Judy, Thanks for noticing that! Turns out the calculator was calculating the chicken stock as chicken, but I've gone in and made the corrections now and you should see the lower amount.
Can you freeze this
TarcyWondering, Yes, you can freeze this.
We just made this for dinner and it made a delicious sauce! I followed the recipe exactly, but the sauce turned out too runny after blending with the parm, so we just put it back in a pan on the stove and reduced it for a few minutes, let it cool a little and it was perfect! Thanks for sharing!
Does it call for grated parmesan cheese or shredded? Does it matter?
Kynslee, In some parts of the country people say grated and in other parts shredded. It really doesn't matter if you grate it on the fine holes of the cheese grater or the larger slits.
I am allergic to cauliflower. Is there any other ingredient which can be used instead of it.
Sylvia, There's no real replacement for the cauliflower in this recipe. You might like this recipe instead: https://skinnyms.com/mediterranean-creamy-fettucci…
This recipe looks super yummy and I'm going to try it because I love cauliflower and you can usually get it pretty cheap. As an aside and sorry to be nit-picky, but cheese is made from milk so saying this recipe doesn't have milk in it yet it has a 1/2 cup of cheese doesn't quite jive… However, since I'm not anti-milk or cheese (or cream for that matter) I'm ok with it!!
Yes, you are right, and it does matter to vegans.
I made this last night and it was delicious! My husband was hesitant at first, but he loved it… even suggesting we save this recipe for future use. I also added nutritional yeast, just to add another layer of flavor.
is their any substitute for the parmesan cheese ? daughter allergy to it. I can thicken it with Rice milk if needed.
Dana, Any other hard cheese or ground walnuts would work.
she is allergic to cheeses and dairy and allergic to nuts and soy. Thank for the ideas !! the recipe sounds really great !! What is the cheese purpose in this recipe? flavor? If I can just omit it and it still turn out ? I can flavor it with many things. thank you so much .
Dana, The cheese acts as a thickening agent so just add less stock. If you need to get the sauce thicker, you can add corn starch.
I just want to make sure I made it correctly. The flavor is great but the texture is a bit grainy. Is that normal?
Kim, Did you use freshly grated parmesan. If it's from the can, the texture may stay grainy.
Can I freeze this?
Sorry I shouldve read the thread. I can freeze. But I was gonna try this with zoodles. I’ve never made zoodles before. Do I boil the zoodle, sautee, or eat raw?
Great question! I would give the zoodles a quick sautee before adding sauce. It’s ok if they’re a little crunch too. If they’re over cooked they’ll be too mushy and fall apart.
I would not recommend freezing the zoodles, just the sauce!
Can I use frozen cauliflower florets instead? We only use seasonal vegetables from our garden.
Hi, Aleisha. Using frozen cauliflower will work fine, too. Just be sure to thaw them properly, according to the directions, prior to using them in the recipe.