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Cauliflower Alfredo Sauce

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  • Prep 5 min
  • Total 20 min
  • Servings 4
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A typical Alfredo sauce is made with heavy cream and lots of cheese. We’ve lightened things up—without sacrificing any of the flavor or creaminess you crave—for a cauliflower-based Alfredo sauce that can only be described as “legit.”
Updated Jun 16, 2017
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  • 1 tablespoon butter
  • 3 cups chopped cauliflower florets
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup milk
  • 1/2 cup shredded Parmesan cheese


  • 1
    In 12-inch skillet, melt butter over medium-high heat. Add cauliflower, onion, garlic, salt and pepper. Cook 4 to 5 minutes, stirring frequently, until cauliflower begins to brown on edges and is tender when pierced with knife.
  • 2
    Stir in broth and milk; heat to boiling over high heat. Reduce heat; simmer 4 to 5 minutes or until cauliflower is very tender. Remove mixture from heat; cool 5 minutes.
  • 3
    Add cauliflower mixture to blender; cover and blend on high speed 3 to 4 minutes or until completely smooth. Add cheese; blend 15 to 30 seconds longer or until incorporated. If thinner sauce is desired, add more milk. Yields about 3 cups.

Expert Tips

  • tip 1
    Use caution when blending hot liquids. Allow hot mixture to cool slightly, and be sure never to fill the blender or food processor over halfway full. It’s best to cover the top of the blender or food processor with the cover or a towel to prevent any hot liquid from splattering.

Nutrition Information

No nutrition information available for this recipe
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