Cauli Fredo Sauce Recipes

CAULIFLOWER ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
• Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
• Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
• In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
• Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
• Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

ALFREDO SAUCE

Steps:

• In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
• Toss to combine, thinning with pasta water if necessary.

CAULIFLOWER ALFREDO

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer to a food processor; add 2/3 cup Parmesan and pepper flakes. Process until pureed smooth., Meanwhile, cook fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.

ALFREDO SAUCE

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

FAUX-FREDO PASTA SAUCE, SO EASY

Steps:

• Place the tofu, marinara sauce, and spices in a blender.
• Blend until smooth and creamy.
• Begin to boil the water to cook the pasta.
• Pour the sauce from the blender into a saucepan and gently warm until it's heated through.
• When the pasta is still a touch crunchy, pour the frozen peas in with the boiling pasta.
• When pasta and peas are cooked, drain and mix with your warm sauce.
• Top with shredded parmesan.

CAULI-FREDO SAUCE

Steps:

• In a large pot, heat 1 tbsp cooking fat. Rough chop onion, garlic, mushroom & cauliflower.
• Add onion, then mushrooms to pot & cook on medium high until tender.
• Add in garlic & cauliflower. Stir well.
• After 5 minutes add in coconut milk & broth & seasoning. Stir well.
• Bring to a boil & cover.
• Lower heat to a simmer. Simmer until cauliflower is tender, about 20 minutes.
• Carefully transfer to a blender, add in lemon juice and blend until smooth. Taste, add salt & pepper as needed.
• Can be stored in air tight containers in the fridge.