I love a good cream sauce, but I don’t always feel so great after eating one. Especially when you eat it with something carb heavy, like pasta.

I’ve tried making cream sauce with cauliflower — because you can make everything with cauliflower now — and while it’s always been okay, I always felt like it needed something more.

And now I’m happy to tell you, I found out what that more is, and it’s pretty simple. Roast the cauliflower. That’s it. Like most vegetables, high heat roasting brings out the flavor of the cauliflower. It takes it from a kind of bland, boring vegetable into rich and caramelized goodness. And then, when pureed with a few garlic cloves, some good bone broth (hello, Kettle Fire bone broth!) a little milk, and the perfect seasoning blend (Ava Jane’s Kitchen Citrus Salt and Pepper) it becomes the perfect light and healthy cream sauce that still tastes decadent and indulgent. For a more Alfredo like sauce, you can add some grated Parmesan, but I promise you, it’s delicious without.

Eat it on pasta, over chicken or fish, or however you would eat a cream sauce.


Makes about 2 cups
Prep time: 45 minutes



4 cups cauliflower florets

2 tablespoons Ava Jane’s Kitchen Avocado Oil

2 teaspoons Ava Jane’s Kitchen Citrus Salt & Pepper spice blend, divided

2 cloves garlic

4-5 cups Kettle Fire bone broth

1/2 cup milk

Fresh chopped parsley, for serving



Preheat oven to 400 degrees F.

Spread the cauliflower on a baking sheet and drizzle with the oil. Sprinkle half the seasoning over top and toss to coat. Roast for 25-30 minutes, until cauliflower is tender and golden brown.

When done, transfer to a blender and add the remaining seasoning, garlic, 4 cups broth, and milk. Blend until smooth, drizzling in more broth depending on the consistency you want.

Pour over your favorite dish and serve sprinkled with chopped parsley.