Creamy Cauliflower Alfredo –

1t coconut oil or butter

2 cloves garlic minced

350-450g cauliflower florets

1c water

½ t himalayan salt &  black pepper

Using a small saucepan, saute the garlic in the oil/butter on a low heat for 3m.

Add water & cauliflower to pan & bring to boil.

Reduce to simmer & cover for 8-10m until cauli is very soft.

Transfer all to blender/food processor & season with salt & pepper.

Blend until creamy – be careful as blending hot liquids can cause the lid to blow off the blender due to steam pressure!

Adjust seasoning & serve over steamed or roasted vegetables or with fettucine for the traditional Alfredo.

Optional add ins: Freshly grated Parmesan or Pecorino, Sun dried tomatoes & spinach, Sauted mushrooms & roasted broccoli, Nutritional yeast

    Your Cart
    Your cart is emptyReturn to Shop