Cauliflower Alfredo Sauce

  This cauliflower alfredo is creamy and delicious with a great mild flavor. You can use this sauce with green beans, cauliflower "rice", shiratake noodles, zucchini noodles, and so on . Or try pairing it with shrimp or chicken!

Straight from the blender!

One serving of sauce served over 6 oz diced grilled chicken and 1 cup of spaghetti squash.

Look at that creamy goodness!

 I stored the left overs in these Rubbermaid containers. Just put one serving (1/2 cup) of sauce in each container and then freeze. That's it! When you are ready to eat, thaw and re-heat.

Cauliflower Alfredo Sauce

1 tbsp garlic, minced (3 Condiments)
1 tbsp light Land O' Lakes butter with canola oil spread (1 Healthy Fat)
3 cups cauliflower florets - I used frozen (6 Greens)
1 1/2 cups water
1 1/2 cups lower sodium vegetable or chicken broth or water to limit your salt intake (1 1/2 Condiments for broth)
1/2 tsp salt (2 Condiments)
1/4 tsp black pepper (1/2 Condiment)
1/4 cup unsweetened almond milk (1/4 Condiment)
1 tbsp Kraft grated Parmesan cheese (1 Condiment)

Saute garlic with butter in a large non-stick skillet over low heat. Cook for several minutes until garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Set aside.

Bring the water or broth to a boil in a large pot. Add cauliflower and cook 7 to 10 min or until fork tender. If using frozen cauliflower, follow the cooking time on the back of the package. Do not drain.

Use a slotted spoon to transfer cauliflower to a blender. Add 1 cup of the cooking liquid, garlic/butter, salt, pepper, almond milk and Parmesan cheese to the blender. Blend or puree the sauce for several minutes or until smooth. Serve hot!

Makes about 3 cups or 6 (1/2 cup) servings)

1 Green, 1 and 1/3 Condiments, and 1/6 Healthy Fats per 1/2 cup serving

*Add a laughing cow cheese wedge, if desired to increase your healthy fat serving. 1 light or flavored laughing cow cheese wedge is 1 condiment or 1 original laughing cow cheese wedge is 1 healthy fat.

* I made it a meal by adding 1/2 cup sauce, 1 cup spaghetti squash and 6 oz of chicken (which needs 1 healthy fat). 

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