A deliciously creamy Alfredo sauce to satisfy the most discerning palate.
Course: Sauce, Vegetable
Author: Judy Purcell
For the Parmesan Broth:
2tablespoonsextra virgin olive oil
1/2largesweet onion , coarsely chopped
5clovesgarlic , sliced
1whole bay leaf
1tablespoonfresh parsley leaves
For the Sauce:
2tablespoonsminced sweet onion
5cupschopped cauliflower, 1" pieces
1/2cupgrated Parmesan cheese
1/2cupgrated Romano cheese
2tablespoonsheavy cream , optional
1/2teaspoonground black pepper
Salt, to taste
Heat the oil in a wide skillet (12 inches or larger) over medium heat. Cook onion, garlic, bay leaf and parsley in the oil, stirring occasionally, until garlic begins to brown, about 5 minutes.
Add the wine and allow to cook for 30 seconds, then add the water and Parmesan rinds. Bring to a boil, then reduce heat and simmer for 30 minutes, uncovered. Stir occasionally to loosen cheese from bottom of skillet if needed.
Strain Parmesan broth through a fine mesh strainer into a measuring cup and discard solids. This should yield 2 cups of broth.
In the same skillet, saute minced onion and garlic in the butter for 2-3 minutes. Add the Parmesan broth and cauliflower; bring to a boil. The broth will not quite cover the cauliflower. Cover, reduce heat and simmer on low for 10 minutes, or until cauliflower is soft.
Carefully transfer the cauliflower and all the liquid from the skillet to a blender or food processor; puree until smooth.
Return the puree to the skillet over low heat and whisk-in the cheeses, heavy cream, lemon juice, and pepper until smooth. Taste and salt as desired.
Substitute chicken or vegetable broth for the Parmesan broth.