Let me start by saying that I’m not a white sauce type of person. You know how human beings are divided into two white sauce/red sauce types who also happen to share similar personality attributes according to their preferred sauce colour? Oh you didn’t know? That’s okay.
Well we red sauce people are known for being kind to others. And as an example of my incredible kindness, I decided to make my white sauce blooded husband’s dream come true in the form of a basically fat free alfredo sauce.
The following is the genius brainchild of the amazing blogger behind Pinch of Yum. I adapted it a little but the end result is a smooth, white, garlicky, creamy sauce that can go with pasta, chicken or whatever the hell you usually like to slather in alfredo sauce. Without the million calories!
Adapted from Pinch of Yum
½ head of cauliflower (I told you cauliflower was magic and you didn’t believe me)
2-3 cups water
1 bouillon cube
2 Roasted garlic cloves
2 Tablespoons skimmed milk
1 Tablespoon olive oil
Salt and pepper, to taste
Boil the cauliflower (I used frozen but you can use fresh) in water and bouillon or chicken broth until extremely tender.
Transfer cauliflower into blender and add two cloves of roasted garlic plus ½ a cup of broth and blend. The mixture will still be pretty thick at this point.
Add milk and drizzle olive oil slowly while blending, adding broth until the mixture resembles the consistency of alfredo sauce (not too thick or too thin). Add salt and pepper to taste.
Bonus tip: Add a tablespoon of pesto sauce. Do it.