Cauliflower puree: one head of cauliflower, one cup of skim milk in the blender
Then I took out one cup to save for something else (plus I was pretty sure I wasn't going to put it all in the alfredo!)
To what was left in the blender (which I think is about 2 cups puree) I added 4 tablespoons of onion and chive cream cheese (the 1/3 the fat version - I grabbed it on accident, but it still tasted good). Remember how I said I didn't like to follow recipes? I also don't like measuring anything. So these were not exact tablespoons... I added the cream cheese to try and make the puree creamy and smooth. It worked.
Then I started the alfredo on the stove... (and here I actually followed the recipe so I could honestly put it up on my blog)
2 tablespoons butter
1/4 cup milk
1/4 cup shredded parmesan, romano, and asiago (it's a kraft combination... you know, like the parmesan you sprinkle on spaghetti?)
season with salt, pepper, garlic powder, and basil
Then I added...get this... 2 cups of the cauliflower puree! And we couldn't taste it at all. It was so good. I was shocked at how cheesy it was with only 1/4 cup and the cream cheese. It was a little thicker than alfredo sauce, so in the future I think I might add more milk or water to thin it out.
Also, in the future, I think I will serve it with broccoli or asparagus, or maybe a salad... then we would almost meet the 3/4 of our plate should be vegetables goal.
I think it would serve 4. We each had a serving and there are 2 servings leftover for lunch tomorrow.
Here is a picture: (oh, green onions on top make it so pretty...)
The verdict:
The research team nodded with a smile of approval and two thumbs up.
Hmmm... what to do next? I bought some leafy greens (chard or turnip greens or something... the labels were unclear, so I just picked the one that looked the freshest) for hiding, but I am not sure what to hide them in. I will just have to let the creative juices flow!
No comments:
Post a Comment