Description
Caulifredo Sauce is a creamy, dairy-rich cauliflower-based Alfredo sauce that offers a lighter, nutritious twist on the classic Italian favorite. Using cauliflower, almond milk, cream cheese, and Parmesan, this sauce is smooth, flavorful, and perfect for pasta, vegetables, or as a versatile topping. It’s quick to prepare, using stovetop simmering and blending for a velvety texture with subtle hints of garlic, nutmeg, and cayenne.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter
- 1 shallot, chopped
- 1 clove garlic, minced
Liquids and Thickener
- 1 cup cold water
- 1 & 1/2 cups unsweetened almond milk
- 1 tablespoon cornstarch
- 1 tablespoon chicken bouillon*
Main Vegetable
- 1 medium head cauliflower, chopped
Cheeses
- 1 & 1/2 cups packed Parmesan cheese, shredded
- 2 ounces cream cheese
Seasonings
- 1/2 teaspoon kosher salt (or more to taste)
- Pepper to taste (preferably plenty)
- 1 or 2 pinches cayenne pepper
- 1 or 2 pinches nutmeg
Instructions
- Melt Butter: In a wide bottom pot with a lid, melt the butter over medium heat.
- Sauté Shallot: Add the chopped shallot and sauté for 3-5 minutes until it becomes soft.
- Add Garlic: Stir in the minced garlic and sauté for 1 minute until fragrant.
- Mix Liquids: In a glass measuring cup, combine the cold water and unsweetened almond milk. Whisk in the cornstarch until fully incorporated.
- Add Liquid Mixture: Pour the almond milk and water mixture into the pot with the shallots.
- Incorporate Bouillon: Add the chicken bouillon to the pot and stir well to dissolve.
- Add Cauliflower: Chop the cauliflower into florets and add it to the pot. Bring the mixture to a boil.
- Simmer Cauliflower: Reduce the heat to a simmer and cover with a lid. Let it cook for 10-15 minutes until the cauliflower is very tender. Remove the pot from heat.
- Add Cheeses: Stir in the shredded Parmesan cheese and cream cheese. Alternatively, add them directly to the blender if you prefer.
- Blend Sauce: Using an immersion blender, blend the sauce until creamy but slightly textured, or transfer the mixture carefully to a blender. When blending with a blender, keep the cap open and cover it with a kitchen towel to avoid splatters.
- Continue Blending: Blend for at least one minute to achieve a smooth, velvety consistency.
- Return to Pot: Pour the blended sauce back into the pot and heat over low flame.
- Season: Add kosher salt and adjust to taste, then add freshly ground pepper as desired.
- Final Flavor Touches: Sprinkle in cayenne pepper and nutmeg, stirring well. Taste and adjust seasoning to your preference.
Notes
- You can substitute chicken bouillon with vegetable bouillon to make it vegetarian-friendly.
- Use an immersion blender for a quicker, less smooth sauce or a countertop blender for the creamiest texture.
- This sauce pairs beautifully with any pasta, steamed vegetables, or as a creamy dip.
- If the sauce is too thick, thin it with a splash of additional almond milk or water.
- Adjust cayenne pepper according to your heat tolerance for a subtle spicy kick.
