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Spicy Garlic Cauliflower Alfredo Sauce

Servings: 4 servings

Ingredients

  • 1 cauliflower head chopped
  • 1 teaspoons chicken bouillon
  • 1/2 cup Parmesan cheese
  • 2 Tablespoons butter
  • 1 roasted garlic head or 2-3 raw garlic cloves or to taste
  • Cayenne pepper to taste
  • salt and pepper to taste
  • nutmeg to taste (optional)

Instructions

  • In a large pan, add chopped cauliflower pieces (should be approximately 4 cups). Cover with water. Bring to a boil and stir in chicken bouillon.
  • Continue boiling for 30-40 minutes or until cauliflower is really soft. Drain cauliflower, reserving 1 1/2 cups of cooking water.
  • In a blender or food processor, combine cauliflower with 1/2 cup of cooking water, parmesan cheese and roasted garlic. Process or puree until smooth. If sauce is to thick, add some more cooking water.
  • Add a few shakes of cayenne pepper, butter, nutmeg (optional but delicious) and salt and pepper to taste. Process or puree until everything is blended.
  • Transfer back to original pan and keep warm over low heat until serving.

Notes

If you don't have time to roast a garlic head, you can substitute a few raw fresh garlic cloves. Raw garlic does have some bite, so if you think it will be too bitter, you can saute the garlic in extra virgin olive oil first.
I double the recipe, so I have a couple of meals with the sauce over pasta and convert the rest into a cauliflower bisque. I add just a touch of milk to thin the consistency to my preference and add cheddar cheese (white or yellow) or blue cheese to the soup when reheating. If you have the time and can afford the calories, a few bacon crumbles make it extra delicious.
Recipe adapted from Julia's Album.