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Caulifredo Sauce (Cauliflower Alfredo Sauce)

Serves Makes enough sauce for about 1 and 1/2 or 2 pounds pasta     adjust servings

Ingredients

  • 1 tablespoon butter
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1 cup cold water
  • 1 and 1/2 cups Almond Breeze Unsweetened Almondmilk
  • 1 tablespoon cornstarch
  • 1 tablespoon chicken bouillon*
  • 1 medium head cauliflower, chopped
  • 1 and 1/2 cup packed Parmesan cheese, shredded
  • 2 ounces cream cheese
  • 1/2 teaspoon kosher salt, or more to taste
  • pepper to taste (I like lots)
  • 1 or 2 pinches cayenne pepper
  • 1 or 2 pinches nutmeg

Instructions

  1. In a wide bottom pot with a lid, melt the butter over medium heat.
  2. Add the shallot and saute for 3-5 minutes, or until soft.
  3. Add the garlic and saute for 1 minute until fragrant.
  4. Meanwhile, in a glass measuring cup add water and almondmilk. Whisk in the cornstarch until incorporated.
  5. Add the almondmilk mixture to the shallots in the pot.
  6. Add chicken bouillon and stir.
  7. Chop the cauliflower (see photos). Add the cauliflower to the pot and bring to a boil.
  8. Reduce to a simmer and cover with a lid. Simmer for 10-15 minutes until very tender. Remove from heat.
  9. Add the Parmesan cheese and cream cheese. (Or add these ingredients straight to the blender if you're not doing an immersion blender.)
  10. Now it's time to blend: You can either use an immersion blender (won't be as smooth) or transfer it to a blender. If you are using a blender, make sure you open the cap on the top so that steam can escape, and hold a kitchen towel over it so that you don't splatter yourself with molten cauliflower lava.
  11. Blend for at least 1 minute.
  12. Return the sauce to the pot and turn the heat to low.
  13. Add salt (add more to taste) and pepper to taste.
  14. Add cayenne pepper and nutmeg. Make sure you taste it!

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