Once upon a time I stumbled across a fantastic alfredo sauce recipe. My life has never been the same since.
The recipe was already pretty lightened up to begin with, but I'm always looking for new, clever, and sneaky ways to get vegetables brought into the mix.
Ta-da. Pureed cauliflower to the rescue.
To say that this sauce is to-die-for would be a massive understatement. Honestly, I cannot taste the difference between the one with and the one without the added veggies and lighter substitutions that I made.
Guiltless Cauliflower Alfredo Sauce
Servings: 8 • Size: 1/4 C. Sauce • Calories: 78.9 • Fat: 3 g • Carb: 2.5 g • Fiber: 3.4 g • Protein: 8.7 g • Sugar: 1.3 g • Sodium: 507.2 mg
2 C. Cauliflower, Cooked
1 1/4 C. Fat Free Milk (I use HEB's Mootopia.)
3 Oz. Fat Free Cream Cheese
1 Tbsp. Flour
1 Tsp. Salt
1 Tbsp. Light Butter
3 Garlic Cloves, Minced
1 C. 2% Milk Italian Cheese Blend, Shredded
Place the cauliflower, milk, cream cheese, flour and salt into a blender or food processor and blend until smooth. In a large sauce pan, melt the butter over medium-high heat and add in the garlic. Sauté for a few seconds, careful not to burn.
Add the cauliflower mixture to the pan and cook, stirring constantly for 3-4 minutes or until be begins to come to a simmer. Continue to stir, cooking for a few more minutes to allow the sauce to thicken.
Once thickened, remove the pan from the heat and add in the cheese. Stir and cover immediately. Let the sauce stand for 10 minutes before using. The sauce will continue to thicken while it sits.