One of my favorite meals at Red Lobster growing up was the crab alfredo…omgoodness, it was pure heaven! But even as a kid I knew this couldn’t be indulged in often as my stomach would be in knots after. I later came to understand that that was due to both a dairy AND a gluten intolerance. Joy.
The feeling of having to do without when you first transition to a better way of eating can seem daunting, until you realize how much flavor those “other” foods can actually have when paired just right! Enter, Cauli-fredo Sauce! Another adaptation from Amanda McClellan and this one is a snap to put together. Hope it wows your palate like it does ours!
- 1 medium head of cauliflower (about 4 cups of florets)
- 7 cloves of roasted garlic (less if you prefer a less garlicky sauce)
- 1/2 cup unsweetened almond milk OR water, reserved from cooking the cauliflower
- 1/2 cup Parmesan cheese (optional; can leave out and use Nutritional Yeast in place of it; flavor with Nutritional Yeast to taste:
- salt and pepper, to taste
- Cut cauliflower into florets. Place in a large pot and fill with water. Cook the cauliflower until tender.
- Remove cauliflower from water and let cool slightly before blending.
- Place cauliflower, roasted garlic cloves, 1/2 cup of reserved water or almond milk, and cheese (or Nutritional Yeast) in a blender. Blend until smooth. Add more liquid if it is too thick for your liking.
- Salt and pepper to taste. You may also want to add more cheese or substitute Nutritional Yeast at this point if you would like a more bold flavor.
- Use the sauce right away or pour into a jar. You can refrigerate it and use it at a later time.
Use over fresh zucchini noodles or spaghetti squash.
I love using this sauce over Birdseye Original Zucchini Lentil Pasta. You can find it in the freezer section of your local grocery store. It has a fabulous, real pasta like texture and makes you feel like you’re being so indulgent. (Choosing this option is only done as an evening meal because of the SDC – lentils.)
Substituting the cheese for Nutritional Yeast makes this a great dairy-free option for those with an intolerance or sensitivity to dairy products.
To Roast Garlic:
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