Have you tried cauliflower alfredo yet? It’s a light take on the rich and decadent sauce and it’s a breeze to bring together with a blender. This is a take on that but with the deep and complex flavors of sundried tomatoes. Simple, delicious, and it won’t leave you regretting life.
This recipe is much lower in fat and calories compared to traditional alfredo but you don’t sacrafice the creaminess you come to expect with such a sauce. It’s soy-free and the meal can be gluten-free if using a gluten-free pasta.
Check out my video that walks you through the steps of this recipe that I originally created for the LOV3 Foundation and give my YouTube channel a subscribe if you like what you see! I plan to have more recipe videos, and fine tune my YouTube skills and hopefully get all fancy with the editing. But if sitting through a video isn’t your thing, you can find the written version below.
- 1 medium head of cauliflower, cut into bite sized pieces
- 8 cloves of garlic, minced
- 2 cups water
- 1/2 cup tightly packed sundried tomatoes in oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- oil for cooking
- 1 pound of pasta of choice, gluten-free if desired
- Prepare pasta according to package
- While pasta cooks, in a heated sauce pan, warm oil and saute garlic for about 30 seconds.
- Add the cauliflower and water, cover, and simmer for about 12 minutes or until fork tender
- Carefully transfer cauliflower, garlic, and water to blender, allow steam to escape, and blend just enough to break down cauliflower.
- Add sundried tomatoes, salt, and pepper to blender, and blend until smooth and creamy. Add additional water by the tablespoon if necessary to thin to desired consistency.
- Return sauce to pan, add in pasta and gently toss until coated.
- Serve immediately with vegan parmesan, chopped sundried tomatoes, and basil. Enjoy!
- Thin with water or non-dairy milk to desired consistency.
- This sauce freezes well, but some liquid may be required to thin.