Cauliflower "Alfredo" Sauce - LIFE CHANGING.
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!
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!
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Replies
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bump0
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Sounds awesome. Thanks!0
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I'll have to try this! I'm always looking for 'picky husband approved' recipes! lol0
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Gotta try this. Thanks for sharing!0
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I am totally making this tonight!!! Thank you so much0
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bump0
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This might be a silly question, but what is EVOO?0
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This might be a silly question, but what is EVOO?
Extra Virgin Olive Oil. Sorry, should have been more clear!0 -
bump!0
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No.
If I want alfredo. I am eating the alfredo. Cauliflower is not and never will be a good substitute for anything.... EVER.0 -
EVOO= Extra Virgin Olive Oil
What is bump?
And I cant wait to try this. My DP loves pasta and alfredo and it drives me nuts because it so heavy. And he can afford to eat like that, not me0 -
this looks really good!!! I will have to try it soon as I get some brown rice pasta back in the house:)0
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bump0
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No.
If I want alfredo. I am eating the alfredo. Cauliflower is not and never will be a good substitute for anything.... EVER.
i'm the one who peed in your cheerios, sowwwry0 -
Funny. Caulifower must be the sub for things lately. This looks good, and tonight my daughter is going to make cauliflower tortillas from pinterest. We love alfredo stuff, so definitely going to try your recipe. Thanks for sharing.0
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BRILLIANT! I heart you!
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Bumping! Yum0
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bump!0
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Wow, that actually sounds very yummy!
Thanks for sharing it!0 -
bump0
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Need to try this.0
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Bump!0
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yum! bump0
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Deliciously bumped!!!0
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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 either0 -
sounds yummy!0
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bump0
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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.0
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Stop blaspheming "Alfredo Sauce". You are making Cauliflower sauce.0
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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?0
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