GOOD EATS: no cream (cauliflower) cream sauce

Guys!!! I’m about to blow your mind. I have a total recipe game changer for you. Unless you drew the lucky straw in the genetics dept. or you’re a gym junkie you probably love you some creamy carbonara/alfredo sauce but your hips, not so much. Well I have a no cream cream sauce recipe to share with you. That’s right, creamy goodness without the calories. After you read this and your eyes eat these pictures up, cauliflower will be your new best friend in the kitchen. This recipe involves a blender, and after spending hours looking at different blenders I finally found the perfect one for me. If you don’t own a blender, you may not be able to make this sauce, however, you can pick them up pretty cheap so I would recommend buying one.

NO-CREAM CAULIFLOWER CREAM SAUCE
• 1 small head (or 1/2 large) head of cauliflower
• olive oil
• minced garlic
• 4-5 c. vegetable broth
• 1/2 – 3/4 c. milk
• 1/2 onion
• (optional) fresh grated parmesan cheese

So I’m officially naming cauliflower the most underrated vegetable. I mean, I always liked cauliflower but it was just sorta there. Unless it was slathered with cheese, I didn’t really pay attention to it or ever crave it. That’s until I tried roasting it. So freak’n good! I know this is a stretch but it’s the healthiest comparison to french fries I’ve tried. Just try and you’ll see what I mean.

So first cut up your cauliflower into small-ish pieces. Toss in a bowl with some olive oil and minced garlic to taste until they are lightly coated. How much oil you want to use is up to you. It’s a no brainer, the more oil you use, the better they will taste but that’s up to you and your relationship with your skinny jeans.

Lay the cauliflower on a metal pan and stick in a 400º preheated oven for about 20 min. or until the bottom is nice and golden brown. Your kitchen will smell amazing. You should definitely do some tasting quality control at this point.

While the cauliflower is roasting, dice up your onion and throw it in a pot with a little bit of oil and stir until they go clear. Add the vegetable broth and bring to a boil. Simmer on low for about 10 minutes and remove from heat.

Once your cauliflower is ready, throw it in a blender and add about 1 cup of the vegetable broth and pulse. Keep adding more vegetable broth and the milk along with salt & (white) pepper until you get the desired ‘creamy’ texture and seasoning. This is where you can stir in some grated parm if you want. Before you know it a delicious cream sauce will appear right before your eyes. As you can see I didn’t have white pepper at the time. It’s not a big deal if you don’t mind black spots in your white cream sauce.

So I would be lying if I said this sauce is exactly the same as a rich creamy alfredo sauce but it definitely will give you a fix if that’s what you’re craving for like 1% of the calories. If you use whole wheat pasta and throw in some steamed veggies, dare I say this could even be considered a healthy dish?!