Cauliflower alfredo sauce - a2 Milk™

Cauliflower alfredo sauce

This alfredo sauce is creamy, awesomely gluten-free and is naturally free-from the A1 protein. Made with a2 Milk™, cauliflower and a sprinkling of nutmeg; this delicious alfredo sauce is a must-try.

By using cauliflower as the main ingredient we’ve created a delicious and healthy option that can be combined with pasta, chicken, lasagna or anything else you can think of!

To really test the limits of this sauce, The Petite Cook created a cheese-free mac and cheese. It might sound a little crazy, but trust us, it’s astonishing.

Serve: 4

Ingredients

  • 1tbsp extra-virgin olive oil
  • 1/2 large white onion, chopped
  • 3 garlic cloves, crushed
  • 450g cauliflower chopped florets
  • 1cup vegetable stock
  • 60ml long life semi-skimmed a2 Milk™
  • ½tsp grated nutmeg
  • 1/2tbsp extra-virgin olive oil
  • 1-2tsp sea salt & freshly cracked black pepper

Directions

  • Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, or until it is soft.
  • Add the cauliflower florets and the vegetable stock into the pot, cover with a lid and cook until the cauliflower is tender, about 5-10 mins.
  • Transfer the cauliflower to a blender, and add half of the stock. Add in a2 Milk, nutmeg, extra-virgin olive oil, sea salt and freshly cracked black pepper.
  • Blend all ingredients until creamy and smooth, adding more stock if necessary. Season with extra salt and pepper to taste.
  • Use the cauliflower alfredo sauce to go along your favourite pasta, rice, grilled chicken or meat.
  • Store in an airtight container in the fridge for up to 3 days.

Recipe Source:

By Andrea
Recipe courtesy of  The Petite Cook

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