Traditional Alfredo Sauce gets a makeover with this easy cauliflower dish. You can serve the sauce with pasta or just make it on its own to use however you like serving a white sauce.
Course Main Course
Cuisine American
Dish Type sauce
Cooking Style Easy, vegan, Vegetarian
Diet and Health Healthy, low fat
Ingredient cauliflower
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Servings 8
Author Amy Reiley
Ingredients
12-16ozfresh broccoli rabe
pinchsalt
1cooked whole wheat fusilliyou can also use brown rice or quinoa pasta
1tbspunsalted butter*for a vegan version, I use vegan butter or avocado oil
5clovesgarlicfinely chopped
6cupvegetable stock
1head cauliflowercut into florets, approx 5 cups
1/2cuprice or hemp milk
approx 1tspsmoked saltyou can sub table salt but the smokey flavor gives the dish added dimension
1/4cupshredded parmesan cheese*or use shredded vegan cheese
Instructions
To blanch the broccoli, submerge in boiling water for 2-3 minutes, depending on thickness. Drain and rinse under cold water to help stop cooking.
Sprinkle with a pinch of salt and set aside.
In a small saute pan, melt the butter over low heat.
Add the garlic and saute, on low, for 3 minutes, or until it is soft and fragrant but not browned.
Bring the vegetable stock to a boil in a large stock pot.
Add the cauliflower and cook, covered, for 8 minutes or until fork tender.
Transfer the cauliflower to a blender using a slotted spoon. Add 1 cup of the cooking broth plus the sauteed garlic, milk and salt.
Puree until smooth, seasoning with additional salt to taste. Add a splash more milk if it is too thick.
In a large saute pan over low heat, toss sauce with the pasta and broccoli rabe before serving. Sprinkle with the cheese before serving.