I can tell you a million times that this dairy-free Cauliflower Alfredo tastes JUST LIKE THE REAL THING.
But you won’t believe me until you make it. However, you can read the reviews on Amazon. Yup, this is one of the most loved and coveted recipes from my first book, Made Whole. You can read all about it HERE, buy it HERE or at any bookstore.
This sauce is oh-so-simple, yet oh-so-legit. I’ve had people post in my Facebook groups that they cried the first time they tasted it. Yeah, like that. It’s also a no-fail way to get your kids eating vegetables. Great as a creamy sauce in casseroles, stir fry and more, you will be making a batch of this low carb, dairy free, nut free Cauliflower Alfredo WEEKLY.
SHARING IS CARING!
So why am I sharing this recipe from my cookbook? Am I making bad marketing decisions? Maybe! But you know, at the end of the day, I want to make your life better and I want you to enjoy the food you eat and heal your body while you do it. For those of us who gave up nuts and dairy a long time ago, the flavor of a rich, creamy Alfredo might have been a thing of the past. I know you are going to love this sauce! I’m 100% confident in that.
I wrote this book to help people! This is my dedication, and I mean every word!
Foreward by Mark Sisson himself!!! I know, I cried when I read it the first time… and every time…
So NOW that you know how serious about GOOD, HEALING, FREAKING DELICIOUS FOOD. Let’s make some CAULIFLOWER ALFREDO. No one will judge you if you like the blender, the spatula, the bowl…
If you haven’t bought my book yet, you will after making this.
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Cauliflower Alfredo (Dairy Free, Nut Free, Paleo, Keto, AIP)
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 2 cups 1x
- Category: Sauces
- Method: Blend
- Cuisine: Italian
Description
The best dairy free alfredo you will ever taste, made from cauliflower, no joke.
Ingredients
- 3 cups cauliflower florets
- 5 cloves garlic, peeled
- 1 cup full-fat coconut milk
- 3 tablespoons salted butter, ghee or lard
- 1 tablespoon Red Boat Fish Sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon fine salt
- 1 teaspoon ground black pepper
Instructions
- Fill a sauce pan with about an inch of water and add the cauliflower and garlic. Heat the pan over medium-high heat and bring to a boil with the lid on. Cook for about 8 minutes, until the cauliflower is fork-tender. Remove from the heat and drain.
- Place the cauliflower, garlic and remaining ingredients in a blender. Puree until smooth.
- Store in an airtight container in the fridge for up to 10 days. To reheat, bring to a simmer in a saucepan over medium heat.
Recipe Notes:
- See the picture out of my book above for recipe variations and substitutions!
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Fat: 24g
- Carbohydrates: 9g
- Fiber: 3.4g
- Protein: 3.5g
Keywords: Cauliflower Alfredo
ktr says
I love this recipe! I have your cookbook and make this sauce frequently – just made it again this past weekend in fact. It is so great to have on hand to add to leftovers to make them a little more tasty or disguise meat that doesn’t reheat well. I did try to freeze it once and it was really thin when I thawed it out, so I wouldn’t recommend that.
★★★★★
Cristina says
Thanks!!
Cheryl Turner says
OMG this recipe is fabulous! Cristina, you’re a genius! I’ve been AIP/Paleo for 2 1/2 years so I’ve made my fair share of “Alfredo’s” and this is by far the best I’ve tasted! Even though I definitely don’t need yet another cookbook, this recipe convinced me I must have Made Whole! 👍
★★★★★
Chandra says
Bought your book based off this free recipe! I had no idea others were trying to do Paleo, Keto and AIP. Who knew? Glad I’m not alone!
Question: I buy cauliflower pearls when I can get them on sale so I’m wondering measurements of that? I don’t have 3 cups of florets to process down to compare.
Thanks!
Chandra
Cristina says
Thanks Chandra! Yes! There are many of us! You I would say 2 cup pearls
B says
Well, this recipe can’t be considered dairy free when butter is one of the ingredients.
Cristina says
Ingredients: salted butter, ghee or lard. Many people who can’t tolerate dairy products can still use ghee or grass fed butter… if not, they can use the lard, that is listed. So yeah, dairy free. Thanks for stopping by.
Karmen says
Made this and had it with zoodles and added red pepper and fresh basil, it was wonderful! Then I used the leftover sauce to make an alfredo bake with some leftover cauliflower last night for dinner- even my 3.5 year old loved it!! Great recipe!
★★★★★
Beth says
BUTTER OR GHEE IS NOT DAIRY FREE. JUST BECAUSE SOME PEOPLE EAT IT AND NO OTHER DAIRY DOES NOT MAKE IT DAIRY FREE.
A better substitute is not Lard but vegan margarine of choice.
Cristina says
the recipe clearly states LARD as an option, making it dairy free, CHILL OUT! Lard or bacon fat is 100% better than vegan margarine which is hydrogenated oils and HORRIBLE for your health.
Jamie M Folks says
Can I use coconut oil in the place of lard? I don’t have lard.
Cristina says
Yes, or olive oil too. Coconut oil might make it taste more coconutty
Erica says
Can I use cashew milk in place of full fat coconut milk?
Cristina says
It depends, I think run of the mill store-bought cashew milk isn’t thick enough for a silky texture, but homemade cashew milk is or Elmhurst!
Pamela says
Fantastic recipe! My husband, who is not keen on cauliflower, loved it.
★★★★★
Cristina says
Awesome! Thank you!