Craving a rich, velvety pasta sauce without the carbs? Look no further! This Creamy Cauliflower Sauce is a total game-changer. It’s luscious, savory, and packed with umami flavor, making it the perfect healthy stand-in for traditional alfredo. Whether you’re keto, paleo, or just looking for a delicious way to eat more veggies, this sauce will become your new go-to. Pour it over zoodles, chicken, or roasted vegetables for a meal that feels indulgent but is secretly good for you!
Ingredients
• 1½ pounds / 680g fresh cauliflower florets
• 2 cups / 475ml chicken stock or bone broth
• 4 cloves garlic, peeled
• ½ cup / 120ml unsweetened almond or coconut milk
• 2 tablespoons / 30ml bacon drippings
• 1 tablespoon nutritional yeast
• 1 tablespoon chopped fresh flat-leaf parsley
• 1½ teaspoons sea salt
• ½ teaspoon ground black pepper
• 1 tablespoon fish sauce or gluten-free soy sauce
Instructions
1. Directions
2. In a large saucepan, combine the cauliflower florets, chicken stock, and whole garlic cloves. Cover the pan and bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to medium and let it simmer for about 10 minutes, or until the cauliflower is tender enough to be easily pierced with a fork.
4. Carefully transfer the entire contents of the saucepan—cauliflower, garlic, and any remaining stock—to a high-powered blender or food processor. Add the almond milk, bacon drippings, nutritional yeast, parsley, salt, pepper, and fish sauce.
5. Blend on high until the mixture is completely smooth and creamy. You may need to scrape down the sides once or twice to ensure everything is incorporated.
6. Pour the blended sauce back into the saucepan and warm it over medium heat for about 5 minutes, stirring occasionally. This step helps the flavors meld together beautifully. Serve immediately.
Nutritional Information
• Nutrition Information
• MAKES: 3½ cups (¼ cup per serving)
• CALORIES: 40
• FAT: 2.6g
• PROTEIN: 2g
• TOTAL CARBS: 3.2g
• FIBER: 1.2g
• NET CARBS: 2g
Pro Tips
• For an even deeper, nuttier flavor, roast the cauliflower and garlic with a bit of olive oil at 400°F / 200°C until tender and slightly browned before boiling.
• The fish sauce or gluten-free soy sauce is the secret to a rich, savory umami flavor that mimics aged cheese—don’t skip it!
• To make this sauce vegan, simply use vegetable broth instead of chicken stock and swap the bacon drippings for olive oil or vegan butter.
• Reheat leftovers gently on the stovetop. If the sauce has thickened too much, whisk in a splash of extra chicken stock or water until it reaches your desired consistency.
• Freeze leftover sauce in an ice cube tray for perfectly portioned servings. Just pop a cube or two into a pan to thaw and reheat for a quick meal.
FAQ
Q: Is this cauliflower sauce keto-friendly
A: Yes, this sauce is very keto-friendly. With only 2g of net carbs per serving, it’s a perfect low-carb, healthy stand-in for traditional alfredo sauce.
Q: How can I make this cauliflower sauce vegan
A: To make a vegan version, simply use vegetable broth instead of chicken stock and swap the bacon drippings for olive oil or vegan butter.
Q: What is the best way to store leftover sauce
A: Reheat leftovers gently on the stovetop. For longer storage, freeze the sauce in an ice cube tray for easy, single-serving portions that can be thawed and reheated quickly.
Q: What gives this sauce a savory umami flavor without cheese
A: The secret to the rich, savory umami flavor is the fish sauce or gluten-free soy sauce, combined with nutritional yeast. This combination mimics the deep flavor of aged cheese.
