My cute hubby has been trying to lose weight and we are always trying to find new ways to have a healthier lifestyle. The problem is we love rich foods and that can be a problem when your trying to cut down on calories. I also think it’s good to have a balance, between your comfort food and incorporating more veggies into your diet. I’ve heard about people using cauliflower in the place of other ingredients because the cauliflower is like a blank canvas. I was so excited to try this!
My family loved it! A matter of fact, my husband decided he liked it more than the original alfredo sauce.
2 heads of cauliflower
4 cups chicken broth
6 cloves of garlic, minced
1 Tablespoon butter
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon pepper
2 Tablespoons olive oil
1/2 cup heavy cream
1 cup parmesan cheese
1 package noodles, prepared according to package instructions
- Chop the cauliflower in small pieces. In a large pot, pour in the chicken broth and it to a boil and then add the chopped cauliflower.
- Cook until the cauliflower is soft, about 15 minutes but longer will not hurt it. While the cauliflower is cooking, melt the butter in a skillet on medium heat. Add the minced garlic and sauté for about 5 minutes.
- Transfer cauliflower to a blender with the broth. You will probably have to do this in batches depending on the size of your blender. Blend until smooth. Pour blended cauliflower into the skillet, and the olive oil.
- You can add more broth or water to the mixture if it’s too thick. Add the cream, cheese and cook on a low heat. You can combine the noodles and sauce or let everyone get their own.