Fat Free Roasted Garlic Cauliflower Alfredo Sauce with Fresh Basil
Fat free, protein, veggie filled and tastes amazing? Meet your new go-to Alfredo sauce! Pour it over pasta or use it in lasagna, this light and creamy sauce goes with just about anything.
Peel garlic and mix with a splash of veggie broth and some salt. Wrap in tin foil, and/or parchment and roast at 400°F (200°C) for 20-25 minutes until garlic is browning and looks caramelized.
Wash and boil, steam or roast cauliflower until really tender, breaks apart when forked. About 20-30 minutes. Roasting it gives a deeper flavor. If roasting you can use a drizzle of oil or veggie broth.
When garlic and cauliflower are done, put them in a high speed blender along with the rest of the ingredients, except for the basil. Blend on high until creamy and smooth.
At this point you can add some of the fresh basil into the blender and pulse it in for that fresh basil layer of flavor. Or you can leave it out and only put some basil on the top. We tried both ways and both were great!
Notes
Depending on the size of your cauliflower, you may get less or more of the sauce. Make sure you use a veggie broth without tomatoes in it or the creamy Alfredo taste will be overpowered.
If you want the sauce thinner, then add more broth. You can also add more garlic if you really want the roasted garlic taste to come through, I love it so added more on round two and it was great!
Note that the garbanzo beans add a touch of fat to this, still very low fat but some is added if you use them.
Tips to prep ahead: This sauce freezes well so it can be prepped ahead of time and frozen for later use. When defrosting, do so slowly on the counter. You will need to mix or whip again with a whisk to regain the consistency.