Creamy Cauliflower Alfredo- sauce ready in 15 mins! An amazing hidden veg recipe and so simple.
250-275g frozen cauliflower florets
2 peeled garlic cloves
2tbsp finely chopped parsley
1cup grated cheese (cheddar)
1.5 cups milk
Pinch chilli flakes
- Boil cauliflower and garlic in water until very soft
2 strain the cauliflower/garlic cloves and put into blender, add milk ,butter and 1/2 cup cheese
3 blend fully for at least 2 mins the longer you liquidise the smoother the sauce!
4 . Return sauce to pot add salt pepper chilli flakes , parsley .check salt you can add more cheese or salt if needed
- Cook pasta as per packaging, reserve 1 mug of pasta water , drain pasta and mix 1/2 cup pasta water into sauce at a time, use more if you want a thinner sauce
- Cook pasta in sauce for at least 2-3 mins
Serving toppings: cheese , croutons , roasted panko crumbs
Serving options: steam veg or side salad
Tips: adjust salt after adding cheese , you need to cook cauliflower until very soft, the sauce is supposed to be thick but thins out once you put pasta water, you need to cook the pasta in sauce and adjust the salt , I’ve used non diary milk and works just as well!most importantly liquidise the sauce for minimum 2-3 mins you don’t want lumpy cauliflower, a hand held blender doesn’t work as well. Sauce works well when made ahead, doesn’t freeze well.