Cauliflower "Alfredo" Sauce - LIFE CHANGING.

_G4BR13L_

Need to try this.

jenillawafer

Bump!

bethfartman

yum! bump

knitwit0704

Deliciously bumped!!!

Acg67

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!

Stahp it, alfredo is only butter + parm, you can't substitute cauliflower for either

spunkybunny

sounds yummy!

bk0626

bump

firstsip

I'd prefer this with cauliflower broth instead of the chicken broth, over julienned cauliflower--it's almost like real pasta! I then like to puree cauliflower to substitute for the milk. It's so good, and it all tastes just like cauliflower.

MiloBloom83

Stop blaspheming "Alfredo Sauce". You are making Cauliflower sauce.

UsedToBeHusky

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!

Stahp it, alfredo is only butter + parm, you can't substitute cauliflower for either

I was going to say if you take out the cauliflower, you would still have an alfredo sauce. What is the point of sticking cauliflower in it?

sophie_wr

thanks for sharing !! totally will try that soon !

TheRightWeigh

Bump to try later

iluvwdw

bump

sunshineanstars

Bump

mycrobemini

Yum!

OhNoSheDidnt

Marking, thanks!

lepetitfromage

Ooooh, this sounds delicious! I'm a big fan of cauliflower and an even bigger fan of alfredo! :-P

Now....if only the darn stuff would go on sale more often...

Ce87girl

Can't wait to try this!

lizreed12

Ooooh, this sounds delicious! I'm a big fan of cauliflower and an even bigger fan of alfredo! :-P

Now....if only the darn stuff would go on sale more often...

I feel you! It's pricey.

madworld1

Bumping for later.

Thanks for sharing!