Cauliflower "Alfredo" Sauce - LIFE CHANGING.

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  • ndj1979
    ndj1979 Posts: 29,136 Member
    I see this thread has dissolved into puking gifs and trex's dry humping...I think we have hit a new MFP low...
  • UsedToBeHusky
    UsedToBeHusky Posts: 15,228 Member
    You know... you could use the cauliflower alfredo sauce with the cauliflower pasta on the other thread and serve it with some cauliflower wine and you can pretend to have a truly authentic Italian meal.
  • Glynneybug
    Glynneybug Posts: 196 Member
    You are my new hero!!! Thank you for sharing this!!!
    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!
  • SithLordJane
    SithLordJane Posts: 92
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    SithLordJane Posts: 92
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  • UsedToBeHusky
    UsedToBeHusky Posts: 15,228 Member
    Wait... someone needs to find a recipe for cauliflower tiramisu.
  • SithLordJane
    SithLordJane Posts: 92
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    SithLordJane Posts: 92
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    SithLordJane Posts: 92
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  • UsedToBeHusky
    UsedToBeHusky Posts: 15,228 Member
    Do you think cauliflower could cancel out the negative effects of sugar???

    I think we might be onto something here.
  • SithLordJane
    SithLordJane Posts: 92
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    SithLordJane Posts: 92
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    SithLordJane Posts: 92
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  • UsedToBeHusky
    UsedToBeHusky Posts: 15,228 Member
    I see this thread has dissolved into puking gifs and trex's dry humping...I think we have hit a new MFP low...

    oh no, we've sank WAY lower before....
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    Agreed.
  • SithLordJane
    SithLordJane Posts: 92
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  • SithLordJane
    SithLordJane Posts: 92
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  • ksv3inks
    ksv3inks Posts: 10 Member
    I haven't had cow's milk in the house for over a year. Do you think this would be good using almond milk?
  • ScottyNoHotty
    ScottyNoHotty Posts: 1,957 Member
    Life changing would be giving me a couple million dollars.....

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