I truly and sincerely believed I had been the first one to stumble upon creamy, alfredo sauce goodness in the form of cauliflower a couple summers ago. I was ready to call the patent office, or Gordon Ramsay, or the Food Network, or whoever controls food recipes today, because I had just invented the world’s best veggie alfredo sauce.
And then I Googled it.
You know how Google works–confirming all your fears and dashing all your hopes…Not only was creamy cauliflower sauce already in existence, but I also discovered cauliflower “pizza crust”, cauliflower “mac&cheese”, cauliflower “rice”, cauliflower “buffalo chicken bites”…I’d had no idea the cauliflower craze was out there in full swing! I have found many different variations of the cauliflower alfredo sauce, so I don’t know who to credit, but this is my version: Cauliflower Corn Cream Sauce. I use this white sauce as alfredo sauce for noodles, lasagna, mac&cheese, the white sauce for a pot pie–the list can go on. It is delicious and creamy and full of veggies.
CAULIFLOWER CORN CREAM SAUCE
INGREDIENTS
- 1 head cauliflower, trimmed
- 1 medium onion, chopped
- 1 1/2 cups of corn, fresh or frozen
- 3-4 cups vegetable stock
- 2-3 tablespoons of half-and-half
- 2-3 tablespoons of grated parmesan cheese
- Optional: you can also add 1/2-1 whole red bell pepper or a handful of fresh parsley; this will turn your sauce an orange-ish or greenish hue, respectively. Also, if you wish to make this vegan, omit the half-and-half and use nutritional yeast instead of the parmesan cheese–it will still end up creamy and sweet and delicious.
DIRECTIONS
- Heat a couple tablespoons of olive oil in a large pot over medium heat and add the cauliflower, onion, and corn (and red pepper, if using), and salt and pepper to taste.
- Saute until the cauliflower is golden, then add vegetable stock until the vegetables are covered and allow to simmer until the cauliflower is just tender.
- Load everything into your blender (a BlendTec is nice because it all fits!), and add the half-and-half, parmesan cheese, and parsley, if using. Blend until you get a creamy consistency. Play around with adding water/stock/half-and-half until you get the consistency you want.
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