Kid’s Menu Remake – Creamy Cauliflower Alfredo Sauce

I’m loving the fall weather in Las Vegas and by fall I mean, 70’s in the day. Just amazing! Anytime it gets cooler, I’m ready for the fall and comforting flavors and dishes to start flooding my kitchen. This week, I decided it was time for another round of “Stereotyped Toddler Foods Made Healthy”. Ok, I just made that title up but I’ve recreated some healthy alternatives for chicken nuggets, pizza and ketchup on the blog so now it’s time for a pasta dish. Because seriously what “kid’s menu” doesn’t have some type of boring cheese ladened pasta dish. This one however will not be boring! It is cheesy, has a hidden veggie in it for those kids that won’t eat their plain veggies and is just plain delish! I’m not usually a fan of white cream sauces but this one wasn’t heavy and even my husband had no idea the base was cauliflower. You’d think the steamed cauliflower on the stove and then food processor buzzing would have given it away, haha!

Anywho, I’m on day 4 of the 21 Day Sugar Detox and this dish fits in perfectly (for level 2).  No grain noodles of course, but have no fear, the spaghetti squash has come in to help me swirl this cheesy goodness in. Zucchini and sweet potato noodles would be great here too if you don’t feel like roasting a spaghetti squash.

Cauliflower Alfredo Sauce

-Head of cauliflower (about 3 1/2 cups)

-1 small/medium onion, diced

-1 tablespoon garlic (about 4 cloves diced)

-1/4 cup + 1 tablespoon fresh grated Parmesan cheese

-3/4 cup chicken stock, warmed

-1/3 cup full fat coconut milk (or other preferred full fat milk or cream)

-1 teaspoon dried parsley

-1/4 teaspoon Italian seasoning

-Salt & pepper to taste (watch the salt since Parmesan cheese is salty)

-Squeeze of lemon juice (this was a must! Totally livened the dish up)

-5 pieces of bacon, diced (optional)

Steam or boil your cauliflower. Once tender, toss into a food processor or blender. If using bacon, crisp up the bacon in a pan and then drain on a paper towel. Save 1/2 tablespoon of the bacon grease and cook the diced onion and garlic. After a few minutes of sauteing, add the dried parsley and Italian seasoning to wake them up a bit. When the onion and garlic are translucent, place the mixture into the food processor with the cauliflower. Add cheese, chicken stock and coconut milk and blend until smooth. If the sauce is too thick, add additional chicken stock until preferred consistency. If the sauce is too thin, add a little more coconut milk.


Do your kids love everything pasta? My husband was a hard sell when it came to replacing grain pasta for spiralized veggies (here’s my veggie slicer) or spaghetti squash but he’s definitely come around. If you can create noodles out of a vegetable, why not add an additional veggie onto their plate? If it’s made into a fun shape or noodle, I’m sure they will be more likely to try it out. What are your kid’s favorite or least favorite vegetable that you try to hide?

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