cauliflower ‘alfredo’ sauce

Y’all… THE BAR IS OVER.

That is all.

And in celebration of this momentous occasion, I have spent the entire day on my mom’s couch, watching movies, and playing on the Internet. The only productive thing I did today was take a shower… and pick up my heels from the shoe shop.

But onto the food – I used to love my mom’s fettuccine alfredo growing up. But now, I really can’t stomach the idea of consuming that much butter, sour cream, and cheese… [no pun intended]. So, I decided to try my hand at cauliflower alfredo! It turned out delicious. It even got mom’s stamp of approval. Some plate licking may have happened tonight… #judgeme

cauliflower ‘afredo’

    ingredients

– 2 heads of cauliflower, chopped into smallish florets
– dash of nutmeg
– salt + pepper
– 6 cloves of garlic, minced
– 1 Tbs butter (I used red palm oil)
– 6 c vegetable broth, or a mixture of chicken and veggie broth
– 1/4 c heavy cream
– 1 Tbs EVOO
– 2-3 Tbs grated Parmesan

    directions

In a large pot, bring your broth to a boil. Then add your cauliflower and cook for about 15-20 minutes. While that’s going, sauté your garlic in your butter for about 4-5 minutes.
Once the cauliflower is ready, pour it and most of your broth into a blender and let her rip. [I started with less broth, and then added more so it wouldn’t get too liquidy]. Add your garlic into the blender as well, along with a dash of nutmeg, salt and pepper, and the Parmesan. After you get it all going, drizzle in your EVOO. Once it’s all really smooth (it’ll take a few minutes), pour your cauliflowery-goodness back into the pot – or a large skillet – and add your cream. Cook it on very low heat until ready to serve!
[If you’re not going to eat it right away, then you really only need to let it cook for a few minutes to make sure all those flavors are good and mixed.]

Serve over your pasta of choice and enjoy! I made us some gluten free brown rice spaghetti, and it was delicious!

Eat up y’all!

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