I'm about to rock your world. With cauliflower. I know, right?
Let me back up. I love love love alfredo sauce. So delicious. Matt loves it too. Max has also recently declared that chicken alfredo is his favorite food in the whole world. Even over pizza and chicken nuggets, so this is serious.
But this poses a few problems. First, that wonderful traditional alfredo sauce is basically butter, cream, and cheese. This is not the healthiest rack of ingredients out there. Yummy, yes, but not healthy. It's not the sort of thing you can feel guilt-free about eating every night, for instance. Second, Matt is lactose-intolerant, so alfredo sauce is like sickness-in-a-pan for him, no matter how much he loves it.
We only found out about Matt's trouble with milk about a year ago, and have been trying out dairy-free white sauces ever since. It's been like our grail. I came up with several half-decent sauces, but no good ones, and none that actually tasted like alfredo. So when I read about this healthy alfredo alternative, a glimmer of hope shone again. I realized it would be very easy to turn dairy-free so all that was left was to try it out.
I made it for Max and I one evening, and had a container of the real stuff on standby (we've been burned by internet recipes before). But it was amazing! Max didn't even know there was anything different! So then I made it for Matt and he loved it too! Spectacular!
I've now made it for several other people who have all been similarly impressed. Now it's your turn!
The original recipe is from Lindsay over at Pinch of Yum. She's used it in a bunch of wonderful and delicious ways which I also highly recommend. Here's the recipe link to her site: Healthy Fettuccine Alfredo. She has way better pictures than I could take and is a pleasure to read, so definitely go check her out. But below is my dairy-free version. Enjoy!
6 cups cauliflower florets (one big head or a few small ones)
6 cups vegetable broth or water
1-2 Tablespoons olive oil
6-8 cloves of garlic, minced
1/2 soy creamer (or any other milk substitute)
salt and pepper to taste
1. In a large saucepan, simmer cauliflower florets in vegetable broth for 15-20 minutes.
2. Transfer cauliflower to the blender. Puree until smooth, adding enough of the broth to let is blend easily. Add more if you prefer a thinner sauce.
3. In the pan, saute the minced garlic in the olive oil over medium heat until soft but not too brown. (Alternatively, it's super delicious to use roasted garlic instead, but requires you to have thought ahead enough to roast some garlic. Your call!)
4. Add garlic and oil to blender along with salt and pepper to taste. Blend until very smooth. At least a few minutes.
5. Return to pan, add soy creamer (or other milk substitute), and simmer until ready.
This certainly works as an alfredo-alternative over pasta, but could work anywhere else you want a white sauce too. Lindsay has some great ideas about that.
I'm also happy to report it freezes well! Make a big batch, serve some, and freeze the rest! I like to freeze sauces in an ice cube tray, then pop out the cubes into a plastic bag. Then you can easily warm up exactly as much as you want!
Seriously, it tastes totally indulgent but has almost nothing to feel bad about! I hope it's as big a hit at your house as it's been at mine!