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Haven’t you always wanted alfredo sauce to be good for you? I happen to LOVE pasta with alfredo sauce and I would eat more of it if it wasn’t full of so much heavy cream and butter! I decided to make a healthier version of alfredo sauce using cauliflower and leeks! It came out SUPER delicious. I could just drink the sauce by itself.. HA!
Recipe:
- 1 head cauliflower, roughly chopped into smaller pieces
- 1 leek, sliced thin and washed (use only the white part – make sure you wash them well! they gather dirt in between layers)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 and 1/2 cup chicken or vegetable broth
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1/3 cup grated parmesan
- salt & pepper to taste
Instructions:
- In a large pot heated to medium-high heat, add olive oil
- Add sliced leeks and cook for about 5 minutes until they become more translucent
- Add butter and flour and stir until mixture becomes a thick paste
- Add broth and stir until combined
- Add cauliflower, cover, and let simmer on medium heat for about 10 -15 minutes or until cauliflower is tender
- Remove lid and transfer to a blender or use a immersion blender to blend until smooth
- Pour back into pot and add cheese – stir until melted and smooth
- Serve on your favorite pasta or zucchini noodles!
