Cauliflower "Alfredo" Sauce - LIFE CHANGING.

Options
1…78101213…26

Replies

  • his_kid1
    his_kid1 Posts: 177 Member
    Options
    Interesting
  • SKINNYMOMOF5
    SKINNYMOMOF5 Posts: 22 Member
    Options
    thanks so much bump!!!
  • Sassy196
    Sassy196 Posts: 14 Member
    Options
    bump
  • june21112
    june21112 Posts: 36
    Options
    Trying this tonight :happy:
  • jerendeb
    jerendeb Posts: 55 Member
    Options
    When was the last time you had a big plate of rich, creamy pasta alfredo for under 400 calories? Never? Well then gather round, children!

    I love pasta. And all other carbs. And anything made with cream and butter and flour! I was so happy to discover a way to enjoy the taste of these things without the 1,200 calorie bill. I was skeptical at first, but now I'm a believer! I served the sauce over whole wheat penne with broccoli. I would have added chicken but I was feeling pretty lazy. Now, if you are REALLY trying to make your calories stretch as much as possible, you can omit the olive oil and parmesan cheese, but I wanted it to taste more like true alfredo sauce and less like pureed cauliflower... so I bit the bullet, and trust me: it really does make all the difference!

    *THIS RECIPE WAS PICKY HUSBAND APPROVED!*

    1/2 head cauliflower (about 4 cups florets)
    3/4 c broth (I used chicken)
    1/4-1/2 c milk (depending on how thick and creamy you prefer)
    1 T EVOO
    1/4 c Parmesan cheese
    1 clove minced garlic (sauteed) OR 1 tsp garlic powder
    1 tsp onion powder (or chopped onion)
    Parsley flakes to taste
    Salt and pepper to taste

    Boil the cauliflower for 10 minutes until tender (I boiled it in broth for maximum flavor absorption :)), then transfer cauliflower to blender or food processor. Add broth and blend until very smooth. Add milk until desired consistency is reached. Add olive oil, cheese, garlic, onion, parsley, salt and pepper. Blend to combine. Serve hot.

    Makes about 3 cups, the perfect amount for one box of pasta. Sauce freezes and thaws well. When reheating leftovers, add a few drops of milk and stir to make it creamy again... it tends to get a little dry over night.

    This sauce is also a wonder base for casseroles and makes a wonderful addition to many other recipes! I think cauliflower is my new best friend.

    When I made the sauce, it came out to 60 calories per 1/2 cup serving. Much better than alfredo sauce which has 500 calories per 1/2 cup serving!

    Enjoy!
  • ali_m86
    ali_m86 Posts: 3
    Options
    Bump
  • jerendeb
    jerendeb Posts: 55 Member
    Options
    Looks good, love Cauliflower, will try soon.:glasses:
  • mebepiglet123
    mebepiglet123 Posts: 327 Member
    Options
    Just put to my recipie box, thanks
  • JudieJudes
    JudieJudes Posts: 174 Member
    Options
    When was the last time you had a big plate of rich, creamy pasta alfredo for under 400 calories? Never? Well then gather round, children!

    I love pasta. And all other carbs. And anything made with cream and butter and flour! I was so happy to discover a way to enjoy the taste of these things without the 1,200 calorie bill. I was skeptical at first, but now I'm a believer! I served the sauce over whole wheat penne with broccoli. I would have added chicken but I was feeling pretty lazy. Now, if you are REALLY trying to make your calories stretch as much as possible, you can omit the olive oil and parmesan cheese, but I wanted it to taste more like true alfredo sauce and less like pureed cauliflower... so I bit the bullet, and trust me: it really does make all the difference!

    *THIS RECIPE WAS PICKY HUSBAND APPROVED!*

    1/2 head cauliflower (about 4 cups florets)
    3/4 c broth (I used chicken)
    1/4-1/2 c milk (depending on how thick and creamy you prefer)
    1 T EVOO
    1/4 c Parmesan cheese
    1 clove minced garlic (sauteed) OR 1 tsp garlic powder
    1 tsp onion powder (or chopped onion)
    Parsley flakes to taste
    Salt and pepper to taste

    Boil the cauliflower for 10 minutes until tender (I boiled it in broth for maximum flavor absorption :)), then transfer cauliflower to blender or food processor. Add broth and blend until very smooth. Add milk until desired consistency is reached. Add olive oil, cheese, garlic, onion, parsley, salt and pepper. Blend to combine. Serve hot.

    Makes about 3 cups, the perfect amount for one box of pasta. Sauce freezes and thaws well. When reheating leftovers, add a few drops of milk and stir to make it creamy again... it tends to get a little dry over night.

    This sauce is also a wonder base for casseroles and makes a wonderful addition to many other recipes! I think cauliflower is my new best friend.

    When I made the sauce, it came out to 60 calories per 1/2 cup serving. Much better than alfredo sauce which has 500 calories per 1/2 cup serving!

    Enjoy!

    Bumpity Bump - Thank you for sharing x
  • Psalm17v22
    Psalm17v22 Posts: 168 Member
    Options
    Looks yummy, can't wait to try it!

    God bless,
    Karen
  • Kellyrio
    Kellyrio Posts: 12 Member
    Options
    save
  • CaLaurie
    CaLaurie Posts: 178
    Options
    Bump - sounds great. Thanks for posting!
  • 9jenn9
    9jenn9 Posts: 309 Member
    Options
    Bump. Always good to find a painless way to include more veggies.
  • bluemoonrise
    bluemoonrise Posts: 42 Member
    Options
    going to try this in a few weeks. thanks!
  • RobinB0812
    RobinB0812 Posts: 236 Member
    Options
    Bumpity bump bump
  • lua_
    lua_ Posts: 258 Member
    Options
    Bump

    Though I don't think I'm quite ready to have my life changed by cauliflower.
  • yol1972
    yol1972 Posts: 1
    Options
    This sounds awesome thanks !!!! Does anyone have the exact calorie count per portion for this sauce though?
  • happycauseIride
    happycauseIride Posts: 536 Member
    Options
    I cant wait to try this. Thank you so much.
  • sunnysmile
    sunnysmile Posts: 1,192
    Options
    Bummmmmmmp. Thanks for posting this.
  • jaecamp1
    jaecamp1 Posts: 120 Member
    Options
    Bump

Categories