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Cauliflower Alfredo Sauce

risotto with Alfredo sauce

My boyfriend loves a creamy Alfredo sauce, but unfortunately I don’t love it so I never make it. It’s too rich and creamy and thick for me. I prefer a traditional Italian red sauce. I searched to find a recipe that would please us both and combined what I liked from two different recipes to make the below. This makes quite a bit of sauce for two, but perfect for serving 4-6 people.


  • 2 heads of cauliflower
  • 1 cup of vegetable stock
  • 8 cloves of garlic
  • 2 cups milk of your choice
  • 4 tablespoons unsalted butter
  • 1 1/2 teaspoons freshly ground pepper
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 ounces grated Parmigiano-Reggiano cheese
  • 1 teaspoons grated lemon rind

recipe with fresh squeeze lemon


  1. Peel and chop the garlic. Melt 2 tablespoons of butter in a large saucepan over medium heat and add the garlic. Saute the garlic until it’s soft but not dark brown.
  2. Chop the cauliflower, removing most of the stems.
  3. Bring the vegetable broth to a boil in a large pot. Add in the cauliflower. Cook 15-20 minutes or until very tender.
  4. Place cauliflower mixture in a blender, which you will need to add in batches. Add in the garlic mixture, 1 cup of milk, the remaining butter, pepper, lemon juice, salt and 1 ounce of cheese. Blend until smooth.
  5. Remove half of the sauce and place in a pot. Add in another batch of cauliflower and the rest of the cheese. Blend until smooth.
  6. Remove half of the sauce and place in the pot. Add in the rest of the cauliflower and milk. Blend until smooth and add to the pot.
  7. Stir the sauce to incorporate the different batches.
  8. Serve warm over pasta or risotto rice.

Cauliflower Alfredo sauce

Note: Add broccoli, shrimp or scallops to create a delicious and healthy meal this weekend.


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