Creamy Cauliflower Alfredo -Dairy Free, Egg Free, Nut Free

My Daughter Saylor has SEVERE Allergies to Milk, Egg, Peanut, Tree Nuts, Peanuts, and Sesame Seed. When we make food for Saylor we deem everything as Saylor Safe or Not Saylor Safe.  This Recipe I am sharing today is SaylorSafe. In the past five years we have done a lot of trying new recipes and figuring out which ones are a win for the whole family. Allergies have been a hard thing for us, but one of the positives has been that we definitely eat more whole foods and overall a better diet then we were before food allergies entered our lives.
      My son that loves Milk, and Cheese and Cream really enjoyed this recipe we made the other night, so that is a win! This may become a staple in our home and with all the cauliflower it is a lot healthier for us then all the milk and cheese. Whether you have allergies in your family or not this is a great recipe to get some veggies in your picky eaters without them even knowing.  Just don't let them watch you make it and they won't even know they are eating lots of cauliflower.



     I found the original recipe here at  Here at Pinch of Yum.  I did tweak a few things to make it work for my family.  I made it completely dairy free, the original recipe has dairy in it.

Creamy Cauliflower Sauce
Makes 5 servings (I added one 16 oz package of Fetticinni noodles and it worked out perfect with the amount of sauce)

• 6 large cloves garlic, minced (the original recipe calls for 8, I did 6 and thought it was still really garlicy and we love garlic here)
• 2 tablespoons Earth Balance (Dairy free) butter
• 5-6 cups cauliflower florets
• 6-7 cups vegetable broth or water
• 1 teaspoon salt (more to taste)
• ½ teaspoon pepper (more to taste)
• ½ cup Coconut milk (more to taste

1. Garlic: Saute the minced garlic with the Earth Balance butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
2. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/Earth balance butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, coconut milk, or olive oil.
4. Sprinkle with Nutritional Yeast. This gives it a Parmesan cheese taste. I found this on Amazon and have loved it.