1 head cauliflower, steamed or boiled until soft (you'll use 1½ cups or 237 g of cauliflower puree)
4 cloves garlic, chopped fine
1 Tbsp butter
1 can of light coconut milk (400 ml)
½ tsp salt & pepper
⅓ cup fresh parmesan cheese
Instructions
In a medium sized pot, add some water and bring to a boil.
Cut your cauliflower into florets, add into the pot, put on the lid and stream for 10 minutes or so until very fork tender.
Meanwhile, in a large skillet, over medium heat, add the butter, and once melted, add the chopped garlic and cook until it becomes fragrant. Careful not to brown the garlic or it will become bitter.
Add your can of coconut milk and parmesan cheese, and whisk until combined. Then add the salt and pepper (to taste). Bring to a light simmer.
Once your cauliflower is done, drain it, and using an immersion (handheld blender), regular blender or food processor, puree the cauliflower until very smooth.
Using 1½ cups of the cauliflower puree and whisk it into the sauce.
From here, the sauce is done. You can add cooked wholegrain pasta and chicken or whatever you choose. If the sauce becomes too thick, add some milk or choice to thin it out to desired consistency.
Notes
This recipe made enough sauce to cover just under a pound of dry pasta (cooked) and 2 large chopped chicken breasts. The end result served about 4-6 people.
Store leftover sauce in a sealed container in the fridge.
To make this dairy-free, substitute the butter for a vegan margarine, or your favorite healthy oil. Omit the parmesan cheese, or use a dairy-free alternative.
Recipe by Busy But Healthy at https://busybuthealthy.com/healthy-cauliflower-alfredo-sauce/