Love Alfredo but hate the calories?
Give this recipe a try, you will be surprised
SKINNY ALFREDO SAUCE (made with cauliflower)
Ingredients
Cauliflower, 1 medium head, washed and separated into florets
1 Onion, diced
3 cloves garlic, diced
2 tbsp. Olive Oil
1 cup Chicken Broth
1/2 cup Milk, nonfat
1/2 cup evaporated Milk, nonfat
4 Tbsp. Parmesan Cheese, grated
Salt and pepper
Directions
Sauté onions and garlic in oil until tender. Add Cauliflower, stir to coat and cook for about 1-2 min. Season with salt and pepper. Add Broth, cover and simmer.
When Cauliflower is very tender open lid and turn up heat until most of the broth is evaporated.
Scoop out half of Cauliflower and set aside. In a small bowl whisk cold milks with flour. Stir into remaining cauliflower at medium heat, stirring constantly until it boils and thickens.
Ingredients
Cauliflower, 1 medium head, washed and separated into florets
1 Onion, diced
3 cloves garlic, diced
2 tbsp. Olive Oil
1 cup Chicken Broth
1/2 cup Milk, nonfat
1/2 cup evaporated Milk, nonfat
4 Tbsp. Parmesan Cheese, grated
Salt and pepper
Directions
Sauté onions and garlic in oil until tender. Add Cauliflower, stir to coat and cook for about 1-2 min. Season with salt and pepper. Add Broth, cover and simmer.
When Cauliflower is very tender open lid and turn up heat until most of the broth is evaporated.
Scoop out half of Cauliflower and set aside. In a small bowl whisk cold milks with flour. Stir into remaining cauliflower at medium heat, stirring constantly until it boils and thickens.
Puree all this with an emersion blender (Or transfer to regular blender to puree). Stir Parmesan Cheese into Cauliflower puree, adjust seasonings if necessary. Ad reserved chunky cauliflower back to sauce, toss with hot, cooked whole wheat linguini.
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