I’m sure many of you have seen the “miracle creamy cauliflower sauce” all over Pinterest. Like many of you, I had my doubts. I absolutely looooove traditional Alfredo sauce and I’ll put it on anything. And honestly, the calories don’t even bother me because I think they’re worth it. I wanted to try this sauce for purely experimental reasons. I needed to know if cauliflower could actually replace my favorite creamy sauce, so I followed the recipe exactly as it was written on Pinch of Yum.
I found that Lindsay’s original recipe was too watery. Her recipe calls for adding 1 cup of cooking liquid to the puree which made it taste like water. It didn’t matter how much garlic or salt and pepper I added. The sauce was not going to get my stamp of approval. So I tweaked the recipe a bit. I added only 2 tablespoons of cooking liquid, more milk, parmesan cheese, a bit of pesto, and a glug of olive oil. The sauce became so creamy and flavorful after I modified it. The consistency is much thicker than traditional Alfredo, which I enjoyed. I think the pesto is what made it extra special. Best of all, the sauce is still pretty healthy with my modifications. Have you tried Pinch of Yum’s creamy cauliflower sauce? What did you think of it? Let me know in the comments!
White Pizza with a Twist
- whole wheat pizza dough, either store bought or homemade. I like this recipe.
- 1 batch of Angie’s Cauliflower Alfredo (recipe below)
- half of a rotisserie chicken, shredded
- 7 sun dried tomatoes, sliced
- half of a jar of marinated artichokes hearts
- mozzarella cheese, to taste
- 1 quarter of thinly sliced red onion
- chopped parsley
1. Preheat oven to 400 degrees. Prepare pizza dough according to the directions. Stretch the dough onto a large rimmed baking sheet. You’ll want the dough to be somewhat thick. Prick the dough with a fork a few times.
2. Spread an even layer of Alfredo sauce over the pizza. Top with shredded chicken, artichokes, and sun dried tomatoes. Sprinkle mozzarella all over the pizza. Top it all off with thinly sliced red onions.
3. Bake in the oven for 13-15 minutes. Then place it under the broiler for 3-5 minutes. This is what makes the pizza so dang good, don’t skip this step!
4. Allow the pizza to set for 5 minutes after baking. Sprinkle parsley on top and serve immediately.
Angie’s Cauliflower Pesto Alfredo
Adapted from Pinch of Yum
yields 4 cups
- 1 large head of cauliflower, chopped
- 1 cup of milk
- 2 tablespoons of pesto
- 1 tablespoon of olive oil
- 2 tablespoons of reserved cooking liquid
- 1/2 cup of parmesan cheese
1. Boil the chopped cauliflower until fork tender, about 10 minutes. Do not drain. Add tender cauliflower to a food processor with a slotted spoon along with the milk, pesto, olive oil, and cooking liquid. Puree until very smooth. Add parmesan cheese and adjust seasoning accordingly.
2. Serve immediately or freeze for up to 6 months.