Low-Carb Recipes

 

Veggie Alfredo Sauce

Ingredients

  • 2 cups milk
  • 1 20 oz bag frozen cauliflower
  • 1.5 cups milk
  • 2 TBS butter
  • 2 TBS flour
  • 1-2 cloves garlic minced
  • .5 cup grated parmesan cheese

Instructions

  1. In a saucepan, simmer 2 cups of milk and the cauliflower over medium low for about 10 minutes, until the cauliflower is soft and cooked through.
  2. Add the mixture to a blender and puree until smooth.
  3. In the pan, melt the butter over medium heat and add the garlic, cooking about 30 seconds to 1 minute before adding the flour, stirring to cook the flour for about 2 minutes or until a light golden color. (this is a roux and will be what thickens your sauce!)
  4. Whisk the remaining milk in. Make sure to incorporate the roux well and then cook until it begins to thicken. Add the cauliflower puree and cook down until the desired thickness.
  5. Remove from the heat and stir in cheese and pepper. Taste and add more cheese, salt, or pepper as needed. Toss your desired amount with pasta and serve.

Recipe Notes

Recipe Notes

-Use a potato masher on the cauliflower about halfway through cooking – it will help it cook down even more and blend easier.

-If the puree is too thick, add a bit more milk, broth or water when blending.

-Use as much or as little garlic as makes sense for your family – we like garlic so I tend to use 2-4 cloves!

-Make sure you use good, freshly grated parmesan cheese! This is vital for this to be super flavorful.



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