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Cauliflower seems like the new hit ingredient! It was never on my radar before and now everywhere I look people are making cauliflower this and cauliflower that. I have never really experimented with cauliflower and I feel like now is the perfect time.
After seeing so many cauliflower Alfredo sauce recipes online, I just couldn’t find one that suited my needs. I want the same great, creamy, rich flavor and texture that traditional Alfredo sauce has but with the added nutritional punch of cauliflower.
I did that with this recipe by keeping those great dairy foods like milk and butter that a traditional Alfredo sauce uses but I added a few extra ingredients to pack a punch like miso paste and of course cauliflower.
This is a perfect dish for tricking yourself into eating cauliflower. It is also great for those picky eaters that don't really want to try different foods, especially vegetables. The texture and flavor of this recipe is comparable to those store bought jars you usually use. If there are grainy cauliflower pieces in your sauce, add more cream cheese to the sauce. If you've already added plenty of cream cheese, toss the sauce back in the blender for a few extra minutes and it should smooth right out!
I notice that when I already have options in the refrigerator or freezer, I order out less and feel more prepared and motivated to cook throughout the week.
You can easily make this sauce on Sunday, when you have extra time or are already meal prepping, and use it Thursday night after a long day of work. Or eat it once this week and toss the rest in the freezer to use in a couple weeks. I made the sauce on Sunday night and used it for 2 more dishes throughout the week.
If you’re unsure of what to use this sauce for, check out my post on Copycat Fettuccini Carrabba.
1 Pint of Organic Milk* - start with 1 cup and continue adding until your desired thickness
1 Large Organic Cauliflower head**- chopped
2-3 Tablespoons of Miso Paste
1 Block of Organic Cream Cheese
3-4 Cloves of Garlic
2-3 Tablespoons of freshly chopped or dried basil
1 Tablespoons of oregano
2 Teaspoons of mustard powder (*optional)
4 ounces of Cheese (just cut a hunk off)
4 Tablespoons of butter (a heaping spoonful)
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.