Post by Loupy on Dec 22, 2016 23:37:58 GMT -7
Cauliflower Alfredo Sauce
From: Emily Goodman @ emilyjgoodman.com/
This is not my first attempt at Cauliflower Alfredo Sauce. However, I wanted to tweak that version to omit the heavy cream but still get that thickness and depth of flavor that Alfredo sauces are known for.
For those who know me, you know pasta is my favorite food. I could honestly eat it for breakfast, lunch and dinner and never get sick of it. It doesn’t help that I also love the heavy and creamy sauces so this cauliflower sauce hits that spot when I am craving that saucy goodness. I have ZERO guilt about eating it because I know exactly what is in it!
Cauliflower is an amazing vegetable if you cook it the right way. Roasting it brings out a depth of flavor that you won’t know was even there if eaten raw and I use it regularly in place of rice in fried rice dishes.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
1 cauliflower head, cut into florets
2 tablespoons butter
3 garlic cloves, minced
1 teaspoon pink Himalayan salt
½ teaspoon fresh cracked black pepper
½ cup almond milk
1 cup grated Parmesan cheese
Instructions
Place a steamer basket into a large pot filled with 1-2 inches of water.
Steam covered for 10 minutes until the cauliflower is fork tender.
While the cauliflower is steaming melt the butter in a small pan over a low heat.
Add the garlic and saute for 30 seconds until fragrant.
Remove from the heat and set aside.
Using a slotted spoon transfer the steamed cauliflower to a blender.
Add the melted butter and garlic, salt, pepper, 1 cup of the water used to steam the cauliflower.
Blend until smooth.
Transfer the mixture back to the pot you steamed in.
Add the almond milk and Parmesan cheese.
Stir to combine over a medium low heat until the cheese melts and the milk is incorporated.
Serve over your favorite pasta or zucchini noodles.
From: Emily Goodman @ emilyjgoodman.com/
This is not my first attempt at Cauliflower Alfredo Sauce. However, I wanted to tweak that version to omit the heavy cream but still get that thickness and depth of flavor that Alfredo sauces are known for.
For those who know me, you know pasta is my favorite food. I could honestly eat it for breakfast, lunch and dinner and never get sick of it. It doesn’t help that I also love the heavy and creamy sauces so this cauliflower sauce hits that spot when I am craving that saucy goodness. I have ZERO guilt about eating it because I know exactly what is in it!
Cauliflower is an amazing vegetable if you cook it the right way. Roasting it brings out a depth of flavor that you won’t know was even there if eaten raw and I use it regularly in place of rice in fried rice dishes.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
1 cauliflower head, cut into florets
2 tablespoons butter
3 garlic cloves, minced
1 teaspoon pink Himalayan salt
½ teaspoon fresh cracked black pepper
½ cup almond milk
1 cup grated Parmesan cheese
Instructions
Place a steamer basket into a large pot filled with 1-2 inches of water.
Steam covered for 10 minutes until the cauliflower is fork tender.
While the cauliflower is steaming melt the butter in a small pan over a low heat.
Add the garlic and saute for 30 seconds until fragrant.
Remove from the heat and set aside.
Using a slotted spoon transfer the steamed cauliflower to a blender.
Add the melted butter and garlic, salt, pepper, 1 cup of the water used to steam the cauliflower.
Blend until smooth.
Transfer the mixture back to the pot you steamed in.
Add the almond milk and Parmesan cheese.
Stir to combine over a medium low heat until the cheese melts and the milk is incorporated.
Serve over your favorite pasta or zucchini noodles.