I’m so sick of the typical red sauce in pasta dishes. Legit I get acidity these days from eating too many tomato based sauces so I figured I would try and mix it up in case anyone else out there is just as over it as me. I wanted to do an alfredo like sauce but hopefully keep it figure friendly as well. Luckily there are so many skinny variations out there in the world wide web and I found this yummy cauliflower based one! I legit roast cauliflower on the reg and even make the Indian sabzi version of it all the time so now thatI can utilize it in one more way is #winning in itself. Anyway, next carb craving try this sauce over marinara and don’t tell me if your pasta doesn’t sing!
- 1 medium head of cauliflower (approx. 450g)
- 1 large yellow onion
- 2 cloves of garlic (ok I did 3 obvi)
- 1 tbsp. of butter
- 5 cups or 1.2 L of broth (chicken is what I did but vegetable is fine)
- 3/4 cup of milk (or almond milk)
- 1/2 tsp of salt (I added a pinch of black pep too).
Cut the onion & garlic into thin slices and sauté in butter for about 20 minutes or until caramelized. Boil the cut up cauliflower florets until tender in the broth (Save a 1/2 to 3/4 cup for the sauce) . Combine milk, broth, cauliflower, and veggies and blend until smooth. I added a tbsp. of grated pecorino romano because sauce should have cheese IMO.
FYI makes about 3 cups of sauce.
Tip: If sauce is too thick, loosen with broth when reheating.
Happy Eating, XO