A while back, we got a head of cauliflower in our CSA box. It wasn't a normal head of cauliflower. It was easily the biggest head of cauliflower I've ever seen. It was so giant it lasted for dinner (main course dinner) multiple nights. One night we did curry, one night we added it to mashed potatoes, one night we roasted steaks of it, and other night we made cauliflower alfredo sauce.
Fettuccini alfredo is one of those foods that I think everyone loves. It's hearty, creamy, cheesy and so delicious (and it's about a million calories, but whatever). That's the reason most of us don't eat spaghetti alfredo that often: the knowledge that it is about 500 calories per serving for just the sauce.
Then when I was looking up ways to use the rest of my cauliflower, I found a recipe on Pinch of Yum for cauliflower alfredo sauce. It's pretty tasty as long as you don't expect it to taste exactly like alfredo sauce. It still has a slight vegetable taste, but it's not bad. Most importantly, it goes well with pasta and it's only 80 calories instead of 500. Important thing, you know?
- 1 small head cauliflower
- 3 cloves garlic
- 2 cups chicken stock
- 1 Tbsp butter
- splash of heavy cream
- 1/4 cup starchy pasta water
- salt, pepper, nutmeg to taste
- Cut cauliflower into small pieces and simmer in stock for 20 minutes or until very tender.
- Sautee garlic in butter until soft. Place garlic, cauliflower and 1/2 cup stock in blender and puree until smooth. Add more brother if necessary to get it to the consistency where it moves through the blender easily.
- Pour back into sautee pan. Add cream and pasta water and season to taste. Keep warm over low heat (adding more water if necessary) until ready to serve. Serve with pasta and lots of parmesan cheese.