By Beth Lipton
So, you stocked up on frozen veggies at the start of sheltering in place — but now it’s 8, 9, 10 weeks later (or 2 years, who even knows anymore?) and you want your freezer back. We’re with you.
Given that cauliflower can do so much (hello, rice, tacos, steak and, of course, pizza), we loaded up on that. Now that we’re ready to start using it up, we’re making it into — wait for it — cream sauce. Think of this as a cauliflower alfredo sauce — minus the cream.
It sounds crazy, but with just a few simple ingredients, you can transform cauliflower into a luscious no-dairy cream sauce that tastes super-indulgent, but actually is loaded with nutrients.
This sauce is for everyone. So, whether you’re carb-conscious, dairy-free, gluten-free, or keeping to a vegan diet, this creamy cauliflower sauce will work in your kitchen. Here’s how to put it together:
How to Make Cauliflower Cream Sauce
Cauliflower Cream Sauce
- Serves: 5
- 1 tbsp unsalted butter or extra virgin olive oil
- 2 cloves garlic, minced (2 tsp)
- 3 cups frozen cauliflower florets
- 1 ½ cups chicken bone broth or low-sodium vegetable broth
- 1 bay leaf
- Fine sea salt and freshly ground black pepper
- Melt butter in a saucepan over medium-low heat. Add garlic; saute until fragrant, about 1 minute. Add cauliflower, broth and bay leaf. Raise heat to medium high and bring to a boil. Stir, reduce heat and simmer until cauliflower is heated through and very soft, about 10 to 15 minutes.
- Remove and discard bay leaf. Drain cauliflower, reserving broth. Transfer cauliflower and ½ cup broth to a blender or food processor; blend until very smooth (if using a standard blender, remove the inside plastic cap from the cover and cover with a kitchen towel when blending to allow steam to escape). Blend in more broth if needed to reach desired consistency. Taste and season with salt and pepper.
- To store, let cool completely, then cover and refrigerate for up to 3 days. Rewarm gently over low heat on the stove (add a little more broth if needed).
How to Use Cauliflower Cream Sauce
Now you have a basic “cream” sauce; use it as is, or try some add-ins, like cheese (or nutritional yeast for a vegan version), herbs, caramelized onions, pesto, hot sauce or harissa.
Once you’ve made this magical sauce, use it in everything:
- Toss with pasta or zucchini noodles for a healthier version of fettuccine Alfredo (add grated Parmesan cheese, if you like)
- Use it a base for a casserole
- Add sauteed chopped spinach for a super-charged “creamed” spinach — add more minced garlic!
- Melt cheddar into it and serve over steamed broccoli
- Spoon it over fish or chicken
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