This is epic! So healthy and delicious! When I started this healthier eating process, I thought I would have to say goodbye to many of my favorite foods. Vegans don’t eat, animal milk or cheese, so until I discovered this recipe, I thought I was doomed! Luckily, this sauce tastes truly amazing and can be used as a pasta sauce or on a pizza. Best of all, it’s super quick!
Smooth & Creamy Cauliflower White Sauce for Pizza or Pasta Alfredo
Prep time
Cook time
Total time
Healthy AND indulgent tasting!
Author: Linda Davis
Recipe type: Condiment, sauce
Cuisine: Californian
Serves:: 1½ Cup
Ingredients:
- 1 10oz. pkg Birds Eye Riced Cauliflower, frozen (2 cups)
- 1 C Swanson Vegetable Broth
- 1 T Olive oil
- 2 t Garlic, about 2 cloves, peeled and pushed through a garlic press, or finely minced
- ½ t Kosher sea salt
- ¼ t Black pepper
- 2 T Parmesan cheese, freshly grated, optional (not for Vegan)
- 1 t Flat leaf parsley, optional, as a garnish
Directions:
- Cook cauliflower in bag; in microwave according to package directions; about 4 minutes.
- Meanwhile, combine vegetable broth, olive oil, garlic, salt and pepper in a high-powered blender.
- Add the cooked cauliflower to the blender with the other ingredients.
- Process for one minute or until sauce is very smooth, adding more vegetable broth, if necessary, for desired thickness.
- For pizza sauce:
- Spread sauce on uncooked or par-cooked pizza crust, then, cook as usual.
- Refrigerate leftovers tightly covered in refrigerator, or freeze for up to 3 months.
- For pasta Alfredo:
- Add to hot, unrinsed pasta of your choosing.
- Stir well, garnish with parmesan cheese and parsley, if desired.
- Note: Use between ½ to 1 cup of sauce, using more for a deep dish, less for a thin crust, and less for a pizza smaller than 18” wide. Sauce will thicken once refrigerated; add more vegetable stock to thin, if desired.
