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Thursday, July 27, 2017

Cauliflower Alredo


We always have cauliflower in either the fridge or freezer. Therefore, we use it to replace a lot of our carby faves. Mashed potatoes, fat-soaker-upper, and this cauliflower alfredo. Not to be confused with cauliflower alfredo sauce where you just use cauliflower in the sauce and still pour over carby pasta. This is where the cauliflower replaces the pasta and you don't have to slave over a pot of boiling sauce. Like I said, cauliflower is a fat-soaker-upper! 

Ingredients:
🍴3/4 fresh large cauliflower head*
🍴2 tbsp olive oil
🍴Garlic (however much you want)
🍴Salt to taste
🍴1/2 cup alfredo sauce.


We use this kind:


http://www.villabertolli.com/products/bertolli-alfredo-sauce
They have more varieties, just avoid the reduced fat and double check the carb content. We will also use the garlic variety occasionally. 


Hardware:
🍴Baking dish
🍴Stir apparatus

➰Heat the oven to 400 degrees
Break up of the cauliflower into small - medium sized floret pieces
Place into baking dish and pour oil over the top
Toss florets in oil
Add in garlic and salt and any other seasonings you might want.
Toss again until well coated

Place in oven for a minimum of 30 minutes or until roasted to your preference➰
Pull out of oven and pour on alfredo sauce**
Put back into oven for 10 minutes or until the sauce is warmed throughout. If you add toppings like cheese wait for the cheese to bubble or brown.

➰Pull out of oven and serve hot!
Pair with any meat, egg, or eat as a main dish.

            ✖We love to pair ours with oven baked chicken thighs as well as our Caulitoes. We basically cycle through them since they are easy to make, fit our needs, and super yummy. Seriously. This dish feels like a restaurant made it, the flavor is so decedent.


*I prefer to use fresh cauliflower when baking it because the frozen kind can get very soggy due to the moisture from being frozen.
** this is so the alfredo sauce soaks up WITHOUT making the cauliflower soggy. 

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