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Pinch of Yum’s Creamy Cauliflower Sauce

There are some things in life that seem too good to be true: 

Bananas that taste exactly like ice cream. Amazon Prime. The 3 for $1 buckets at Target. Or that week in college where something went wrong and we somehow got free cable. 

And now, add Pinch of Yum’s Creamy Cauliflower Sauce to the list. 

(I really think that I should just be a Pinch of Yum promoter with as many recipes of hers that I’ve made. But they’re all just so dang good!) 

As a self-proclaimed lover of pasta and all things heavenly carb, let’s take a moment to appreciate the fact that I made a white creamy sauce that was made mostly out of a vegetable and broth and didn’t even bat an eye. 

Baby steps, y’all. 

This “alfredo” sauce involved only 7 ingredients: minced garlic, 2 tbsp butter, cauliflower, vegetable broth or water, salt, pepper, and milk. The garlic is roasted in the butter, the cauliflower is boiled in the broth, and all the ingredients are combined and blended until smooth. It’s that easy!

We served ours with fresh fettuccine, baked chicken, and steamed broccoli, but I could see us using this for a lot of dishes – a dipping sauce, a lasagna, even with rice! 

Pinch of Yum's Creamy Cauliflower Sauce
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 8 large cloves garlic, minced
  2. 2 tablespoons butter
  3. 5-6 cups cauliflower florets
  4. 6-7 cups vegetable broth or water
  5. 1 teaspoon salt (more to taste)
  6. ½ teaspoon pepper (more to taste)
  7. ½ cup milk (more to taste)
Instructions
  1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
  2. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
  3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Notes
  1. I added 1/2 cup of freshly grated parmesan and 2 tbsp olive oil to the blended sauce!
The Richmond avenue https://therichmondavenue.com/

J

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  8. Rhonda Sittig says

    This looks amazing Jessica!! and a new healthier version of something we love! (and I agree– Pinch of Yum does have great fool proof recipes!) Happy pasta eating!!

    Reply

    • Jasmine says

      Thanks, Par! DeLallo is my favorite pasta brand, but sometimes I like to buy the fresh pasta (usually located either by the refrigerated parmesan cheeses or by the deli).

      Reply

    • Jasmine says

      That sounds delicious!! I’ve actually got a couple of cauliflowers in my fridge at the moment so I’ll definitely try this. Thank you for the tip!

      Reply

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