Friday, June 28, 2013

Knockoff Chicken Alfredo- Cauliflower "Alfredo" Sauce

Chicken (Cauliflower) Alfredo
So recently I have been paying more attention to trying to find ways to substitute high fat content things with more healthy options. Cauliflower is a great substitute for creamy things needed in several recipes (let's face it who doesn't love creamy goodness right?). I tried a Weight Watchers recipe not too long ago that used cauliflower mixed in with a small amount of potato to make creamy mashed potatoes and it was absolutely incredible! So, when I came across this recipe for creamy cauliflower sauce at this awesome website I knew that I wanted to try it. She has a lot of different ideas on how you can use this sauce in recipes other than a substitute for alfredo sauce. Here is the recipe for just the cauliflower sauce.
We only have 2 people in our house so I didn't use as much cauliflower florets as it calls for; I just bought one bunch of it at the store and used that and we still had a lot of leftovers! What I made was probably enough for 6 servings.
Creamy Cauliflower Sauce
  • 8 large cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower florets
  • 6-7 cups vegetable broth or water
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup milk (more to taste)

  • Instructions
    1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
    2. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
    3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

    Facts: 1 serving= 1/2 cup of sauce
    Calories: 50   Fat: 3 grams    Carbs: 6 grams     Protein: 2 grams
    So after I cooked the cauliflower in the vegetable broth I kept it boiling and added my noodles straight to that pot and cooked them in the broth. I had some left over shredded chicken that I made in the crockpot for a different recipe that I heated up with the sauce and noodles after everything was finished. You could add any kind of chicken or shrimp you want, or you could always keep it meatless!
    The possibilities are really endless with this awesome cauliflower sauce! Hope you enjoy!!! 

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