Healthy alfredo sauce
1 medium head of cauliflower (~ 1 lb/450 g)
1 large yellow onion
2 cloves garlic
1 tablespoon butter (or coconut oil)
5 cups (1.2 L) vegetable or chicken broth
¾ cup (175 ml) milk (or almond milk)
½ teaspoon sea salt
Cook Time → 20 min
1. 1. Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).
2. 2. Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.
3. 3. Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
4. 4. Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.
Depending on the size of you blender, you can also double the recipe.
main courses November 13, 2016 03:49
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