This is a recipe I stumbled across while working on a
regular pureed cauliflower recipe during the pureed food stage of my post-surgery
diet. I was trying to make them the way I make mashed potatoes; with a little
bit of parmesan cheese. To my surprise I found that it tasted very similar to
alfredo sauce. I am a huge alfredo fan and I had just discovered a way to get
that taste without all of the heavy creams and butters. This recipe would work
great tossed with whole wheat or zucchini noodles. It also works great as a
side dish to chicken, fish, or steak. I personally love it over grilled salmon!
Servings: 6 people Calories: 85
Ingredients:
1 Head of
Cauliflower (chopped)
1 Carrot
Chopped
½ Onion (you can also use shallot for a
milder flavor)
1 cu. Chicken
Stock (You can use vegetable stock or water)
½ cu. Grated
Parmesan Cheese
Salt and Pepper to taste
1. In a large sauce pot combine half of the chicken stock
with the cauliflower, carrot, and onion. Cook on medium for 10 min. or until
fork tender. You can also use the microwave on high for 5min. You will only
need to put a few tablespoons of water in the bowl.
2. Place everything in a blender with parmesan cheese. Salt
and pepper to taste. Blend until smooth or the consistency of baby food and
enjoy!
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