Delicate ribbons of zucchini tossed in a deliciously creamy and secretly healthy “Alfredo” sauce!
Don’t worry, you’re not hallucinating. And you’re definitely reading the right blog. I am, indeed, posting a recipe that is actually HEALTHY!
You might be wondering, “How is it possible that the creator of Salted Caramel Sweet Potato Casserole and Circus Animal Cookie Fudge is actually capable of creating something healthy???”
While most people (including my friends) assume that my main food groups include sugar, brown sugar, powdered sugar, whipped cream, and sprinkles, I would describe myself as a savory health-nut at heart. Translation: When it comes to lunch/dinner, I stay away from breads, pastas, and hard cheeses and eat tons of veggies (and I mean TONS!), lean proteins, and healthy dairy/nondairy sources and fats. Therefore, since I’m more health-conscious on the savory side, all bets are off when it comes to desserts and sweets!
After all, isn’t life about balance?
If you’ve been on Pinterest, Foodgawker, AllRecipes.com (or just plain The Internets!), then you know that there are definitely ways of enjoying some of your favorite fat-filled dishes without all that fat. Which brings me to Exhibit B…
(Not sure what Exhibit A was, but Exhibit B sounds a lot cooler for some reason.)
Creamy Cauliflower Alfredo Sauce.
Yes, you’re reading that title correctly. Cauliflower and Alfredo in the same title together!
I have to admit I was pretty skeptical of all the recipes claiming that cauliflower could even come close to the likeness of Alfredo sauce. Surprisingly enough, they were right, and this has become one of my favorite dishes to make for dinner!
Over the years, I’ve been able to perfect my recipe by experimenting with different ingredients here and there. I know there are dozens (maybe even hundreds) of cauliflower alfredo sauce recipes out there now, but so far I think mine is the best.
Unlike traditional alfredo sauce, there is no heavy cream, butter, flour, nor pounds and pounds of cheese in this recipe. My creamy cauliflower alfredo sauce comes in at an impressive 35 calories per 1/2 cup serving, which is nuts when you compare it to your average alfredo sauce with 150-200 calories!
You all might be wondering, how in the world is that possible? How do you make a creamy sauce that’s also healthy?
Well, the creaminess comes from puréeing cauliflower that has been boiled in chicken broth until tender. With a few extra ingredients like almond milk, greek yogurt, and my secret ingredient–Laughing Cow light spreadable cheese wedges–you end up with that smooth creamy texture! I also think the Laughing Cow cheese adds the cheesiness factor that is left out of the sauce.
And as you might’ve noticed, I did not use regular pasta noodles in this dish. I replaced them with zucchini fettuccine noodles, which by the way, are super duper easy to make! No special equipment (or black magic) required. All you need is a handy dandy vegetable peeler! See?
I actually prefer them over regular pasta noodles–they’re more flavorful, tender, and paper thin, which I love! I also like to sauté my zucchini fettuccine noodles in a nonstick skillet for about 1-2 minutes just before adding the sauce.
And because I love you all so much, I’ve included step-by-step photo instructions for the sauce as well!
Ready…
Set…
Cook!!!
SO in a medium pan over medium-low heat, sauté garlic until slightly browned and fragrant, about 2-3 minutes. Remove from heat and set aside.
In a large pot, bring broth to a boil. Add the cauliflower and cook until fork tender, about 8-10 minutes.
Use a slotted spoon to transfer cauliflower to a large food processor or blender. Set a fine sieve over a large glass measuring cup. Pour the broth into the measuring cup, allowing the sieve to catch any cauliflower bits. Reserve liquid for later.
Purée cauliflower until smooth and no lumps remain.
Pour half of the cauliflower purée into the pan with garlic.
Add Laughing Cow cheese to food processor containing the remaining cauliflower purée and blend until smooth and fully incorporated.
Turn on heat to low and stir Laughing Cow-cauliflower mixture into the cauliflower garlic mixture. Turn up heat to medium, add the milk and greek yogurt, and stir to incorporate.
Continue stirring as you add about 2 cups of the reserved broth.
Season with pepper, if desired. Serve over freshly-peeled zucchini fettuccine noodles or regular fettuccine noodles. Store leftover Alfredo sauce in a tightly-sealed container in the refrigerator for up to one week.
(Please excuse the horrible photo quality. These pictures were taken a year ago when I didn’t have a nice camera, nor the food photography skills!)
Creamy Cauliflower Alfredo Sauce
Ingredients
- 1 Tablespoon minced garlic
- 5 cups cauliflower florets (1 medium cauliflower)
- 4 cups chicken or vegetable broth
- 4 Laughing Cow spreadable cheese wedges*
- ½ cup unsweetened plain almond milk
- 2 Tablespoons greek yogurt
- Freshly grated parmesan cheese (optional)
Instructions
- In a medium pan over medium-low heat, sauté garlic until slightly browned and fragrant, about 2-3 minutes. Remove from heat and set aside. Reduce heat to low, add half of the cauliflower puree into the pan and stir.
- In a large pot, bring broth to a boil. Add the cauliflower and cook until fork tender, about 8-10 minutes.
- Use a slotted spoon to transfer cauliflower to a large food processor or blender. Set a fine sieve over a large glass measuring cup. Pour the broth into the measuring cup, allowing the sieve to catch any cauliflower bits. Reserve liquid for later.
- Puree cauliflower until smooth and no lumps remain. Pour half of the cauliflower purée into the pan with garlic. Add Laughing Cow cheese to food processor containing the remaining cauliflower purée and blend until smooth and fully incorporated. Turn on heat to low and stir Laughing Cow-cauliflower mixture into the cauliflower garlic mixture.
- Turn up heat to medium, add the milk and greek yogurt, and stir to incorporate.
- Continue stirring as you add about 2 cups of the reserved broth.* Season with pepper, if desired. Serve over freshly-peeled zucchini fettuccine noodles or regular fettuccine noodles. Garnish with freshly grated parmesan, if desired. Store leftover sauce in a tightly-sealed container in the refrigerator for up to one week.
Notes
*Based on how thick or thin you want your sauce, you can add more or less of the broth.