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Add a photoI 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.
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
- Cut the cauliflower into florets and put in a pot with stock and water.
- Bring to a boil and cook until tender, about 20-30 minutes.
- Drain the cauliflower and reserve the cooking liquid
- In the pot, heat about a tablespoon of butter and add the garlic.
- Cook until fragrant, add back in the cauliflower.
- Add 2 cups or so of the cooking liquid, nutmeg and salt and pepper.
- 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.
- Blend in the olive oil, half and half, 1 cup pasta water, cheese and more seasoning if needed.
- If the sauce is too thick adjust by adding more pasta water or cauliflower cooking liquid.
- Serve over pasta. Also delicious with chicken or shrimp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 9 servings | |
| Calories 26 | |
| Calories from Fat 14 | 54% |
| Total Fat 1.57g | 2% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 13mg | 1% |
| Potassium 120mg | 3% |
| Total Carbs 2.65g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.85g | 1% |
| Protein 0.98g | 2% |
