Hello everyone! Welcome to another exciting edition of Oatmeal With A Fork! This is a great week for me because Halloween is in TWO DAYS!!!!
I promise to have a super cool treat to wrap up October, so stop by and visit me then!
Today’s recipe is a savory one to balance out all of the candy you are about to gorge yourselves with in two days. Cauliflower is the toast of the
town blog world lately. Bloggers are using it in everything from pizza crust to mashed potatoes. It is packed full of nutrition, including vitamin C and indole-3-carbinol (which helps your body process out the bad estrogens), AND it is low in both calories and carbs.
Its neutral color and mellow flavor make it the perfect ingredient for adding to recipes, especially those traditionally white in color. That’s where this comes in….
When cooked and pureed, cauliflower transforms into a creamy, soft mixture that, when blended with a few spices and a bit of milk, becomes a delicious alfredo-like sauce that goes perfectly atop whole grain or veggie noodles. No cream needed!
CREAMY CAULIFLOWER ALFREDO SAUCE
5 c. cauliflower florets, chopped
enough water to cover the cauliflower
Boil the above ingredients for 10-12 minutes, covered. Drain the cauliflower.
1 T. olive oil or coconut oil
3 garlic cloves, minced
3/4 c. milk of your choice
1/2 t. onion powder
1 T. lemon juice
1/4 c. parmesan (or nutritional yeast if vegan)
1 c. loosely packed kale, chopped, optional
salt and pepper, to taste
Heat oil in a pan. Add garlic and saute until fragrant. Stir in remaining ingredients, except for the cheese and kale. Let bubble on low heat for about 1 minute.
Blend all (including the drained cauliflower) until smooth, and return mix to the pan.
Stir in cheese/nutritional yeast, along with salt and pepper to taste. Add in kale last and cook just until it wilts down.
Season to your liking and pour over whole grain pasta, zucchini noodles, or spaghetti squash.
Garnish with fresh parsley, basil, or more cheese.
This would go great paired with my Perfectly Cooked Chicken and whole grain bread to soak up the extra sauce. You could also vary the vegetables if kale is not your cup of tea. Broccoli or peas would be delicious here!
This spiralizer is awesome for making veggie noodles!
Do you make your own vegetable pasta?
What’s your favorite kitchen tool?