Cauliflower Alfredo (Dairy Free, Nut Free, Paleo, Keto, AIP)

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)

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★★★★★

5 from 2 reviews

• Author: Cristina Curp
• Prep Time: 10
• Cook Time: 12
• Total Time: 22 minutes
• Yield: 2 cups 1x
• Category: Sauces
• Method: Blend
• Cuisine: Italian

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Description

The best dairy free alfredo you will ever taste, made from cauliflower, no joke.

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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

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Instructions

1. 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.
2. Place the cauliflower, garlic and remaining ingredients in a blender. Puree until smooth.
3. 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