Cauliflower Alfredo Sauce

2 cups steamed or roasted cauliflower
1 1/2-2 cups chicken or vegetable stock 
4 cloves fresh minced or pressed garlic
2-4 Tbsp dried parsley
2-4 Tbsp condensed milk (If you desire, you can leave this out and have a vegetarian/vegan recipe depending on the stock you use.)
salt and pepper to taste

Using either fresh or frozen cauliflower roast or steam it until tender. Transfer to a food processor or blender. Add  in your chicken stock, garlic, and parsley. Puree until desired texture.  Add condensed milk to get desired creaminess level and salt and pepper to taste. Transfer back to a pot to heat until warm. Serve over freshly cooked pasta! 

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