Creamy Cauliflower Alfredo

Creamy Cauliflower Alfredo

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  • Prep Time


  • Total Time


  • Servings



  • 1

    teaspoon coconut oil, or butter

  • 2

    cloves garlic, minced

  • 12

    ounces cauliflower florets

  • 1

    cup water

  • ½

    teaspoon salt, or more to taste

  • black pepper, to taste


Saute the minced garlic in the coconut oil or butter in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned. Add the 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that's okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 25-30 minutes, until the cauliflower is very tender and very soft. Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids-- the steam pressure can blow the lid off your blender!) Season with additional salt and pepper, if desired, and serve hot.


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