Esta es una exhibición prevé de cómo se va ver la receta de 'Cauli-fredo' imprimido.

Receta Cauli-fredo
by Kyra Martin

Cauli-fredo

I had seen this recipe for alfredo sauce made with cauliflower floating around Pinterest and finally decided to try it. Wow!!! So good! I altered mine a fair bit, but if you want the original just search on Pinterest.com. Next time I will probably cheat and use frozen cauliflower too.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 9 Cups

Ingredientes

  • 3 small heads cauliflower
  • 6 c chicken stock + 2 cups water (enough to almost fully cover the cauliflower so this might vary depending on your pot)
  • 6 T minced garlic
  • 1/2 tsp nutmeg
  • 1 T olive oil
  • 1/4 c half and half ( you could also use cream or whole milk)
  • 1 c pasta water (or regular water if you don't cook pasta)
  • 1 1/2 c parmasean cheese
  • Salt and pepper to taste

Direcciones

  1. Cut the cauliflower into florets and put in a pot with stock and water.
  2. Bring to a boil and cook until tender, about 20-30 minutes.
  3. Drain the cauliflower and reserve the cooking liquid
  4. In the pot, heat about a tablespoon of butter and add the garlic.
  5. Cook until fragrant, add back in the cauliflower.
  6. Add 2 cups or so of the cooking liquid, nutmeg and salt and pepper.
  7. Blend until smooth with an immersion blender or in a regular blender. If you use a regular blender you might need to do it in shifts.
  8. Blend in the olive oil, half and half, 1 cup pasta water, cheese and more seasoning if needed.
  9. If the sauce is too thick adjust by adding more pasta water or cauliflower cooking liquid.
  10. Serve over pasta. Also delicious with chicken or shrimp.