cauliflower alfredo

10 Jan, 2026

From Cristina at castawaykitchen.com

Ingredients

• 3 cups cauliflower florets
• 5 cloves garlic, peeled
• 1 cup full-fat coconut milk
• 3 tablespoons salted butter, ghee, or duck fat
• 1 tablespoon Red Boat Fish Sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon fine salt
• 1 teaspoon ground black pepper

Instructions

1. Fill a sauce pan with about an inch of water and add the cauliflower and garlic. Heat the pan over medium-high heat and bring to a boil with the lid on. Cook for about 8 minutes, until the cauliflower is fork-tender. Remove from the heat and drain.

2. Place the cauliflower, garlic and remaining ingredients in a blender. Puree until smooth.

3. Store in an airtight container in the fridge for up to 10 days. To reheat, bring to a simmer in a saucepan over medium heat.