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Cauliflower Alfredo Dipping Sauce

  • Total Time: 40 minutes
  • Yield: Varies


  • 2 tablespoons olive oil
  • 1 large head cauliflower, cut into bite sized pieces
  • 1 large or 2 small onions, diced
  • Cloves from 1 head of garlic
  • 23 cups chicken or vegetable stock
  • ½ cup grated parmesan cheese
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


  1. Heat a large pot over medium heat. Once hot, add the olive oil. Follow with the onions and garlic. Sauté for about 5 minutes until beginning to brown, stirring frequently. Add the cauliflower and sauté for 5 additional minutes, stirring frequently.
  2. Add enough stock to come about half way up on the cauliflower. Bring to a boil, reduce to a simmer, cover with a lid and cook until the cauliflower is very tender.
  3. Blend the sauce using a high powered or immersion blender. If using a blender, you may need to puree it in batches since it is hot. Do not fill the blender more than halfway full. Blend until smooth.
  4. Return to the pot. Add additional stock if the sauce is too thick. Add cheese, salt, pepper. Cook until hot.
  5. Sauce may be stored in the refrigerator in an airtight container for up to 3 days or frozen in freezer containers for up to 3 months. Reheat in the microwave or a pot until piping hot.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes