Cauliflower "Alfredo" Sauce - LIFE CHANGING.

cherryd69 · July 2013

No.

If I want alfredo. I am eating the alfredo. Cauliflower is not and never will be a good substitute for anything.... EVER.

This, i had alfredo tonight... didnt use parmesan cheese cause i didnt have any in... but my dinner came to 563 calories and that was with 250g of fresh salmon, a full avocado, egg, pasta, salad and so on...

Asda - Avocado, 100 g 191 2 20 2 0 0
Asda - Free Range - Medium Eggs, 1 Egg 88 0 7 7 80 0
Tesco Fresh Pasta - Pasta, 25 g 41 8 0 1 0 0
Asda - British Baby Spinach, 30 g 9 0 0 1 42 1
Onion - Red, Raw, 12 g 5 1 0 0 0 0
Cucumber - With Peel, Raw, 30 gram 5 1 0 0 0 0
Generic - Red Pepper , 32 g 10 5 0 1 0 1
Tesco - Salad Tomato (80g), 44 g 9 1 0 0 0 0
Cheese Mild Cheddar - Grated, 30 g 120 1 10 10 0 0
Lidl - Semi-Skimmed Milk, 30 ml 22 1 1 1 13 0
Tesco - Fresh Salmon, 250 g 63 0 39 51 0 0

Oops missed off the coriander(as im not a huge fan of parsley)

lina1131 · July 2013

Bumping this!

cfredz · July 2013

would almond milk be ok with this?

WHERES_MY_SKINNY_JEANS · July 2013

Yummy! Thank you

wanttolose62 · July 2013

I think it's so it shows in your blog record without you actually making a comment.

Kaymegan90 · July 2013

would almond milk be ok with this?

Last time I made mine, I used almond milk and it turned out well!

MyChocolateDiet · July 2013

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!