So, most of you know, I’m not a cook. I’ve set the smoke alarm off just boiling water! True story. But, I’m experimenting in the kitchen and having fun with it. If I knew it was as much fun as it is, I would have started experimenting with cooking long ago.
My latest experiment is with cauliflower. I wanted to make a sauce, and I’ve always heard about an alfredo made with cauliflower (and I just so happened to have some) so I decided to try it.
I looked online for a “base” sauce to start and then I just experimented with my own additions or subtractions. The “base” came from here: http://americanfood.about.com/od/riceandgrains/r/Cauliflower_Alf.htm
Here’s what I did:
My Cauliflower Alfredo
In a medium saucepan, I put two teaspoons of olive oil to warm, add 3 cloves of garlic and gently sauté, add the cauliflower and water, just enough to cover the cauliflower. I added red pepper flakes (generous because I like spice), Italian seasonings, salt and pepper. Let cook until cauliflower is tender.
Use an immersion blender and start blending in the pan. Once blended, I added one heaping tablespoon of Greek yogurt, seasoned a bit more, and then added one tablespoon of Parmigiano Reggiano grated cheese. Keep blending and let it come just to a boil. If your sauce is still really runny (which mine was because I added way too much water), then cheat with a little thickener (flour or cornstarch and water (Bobby Flay is now having a coronary)). You won’t need much, just about two teaspoons is what I added, to thicken the sauce. Just remember to mix the flour or cornstarch with cold water before adding it to the sauce, or it will clump up.
After you reach a thick consistency, pour it over warm pasta (my favorite is De Boles Organic Oat Bran Spaghetti Style Pasta). Top with a light sprinkle of Parmigiano Reggiano cheese or nutritional yeast. I topped mine with black beans for an added protein boost.
Ok…this was good.
2 tsp olive oil
3 cloves garlic
1 container of cauliflower (already cut up from Whole Foods because I’m lazy, you could use one head)
Enough water to cover cauliflower (you could also use broth)vbsd
1 tsp of red pepper flakes (I used 2)
2 tsp of Italian seasonings
salt to taste
pepper to taste
1 heaping tablespoon of Greek yogurt
1 tbsp of Parmigiano Reggiano
Check out the pictures
PS: I’m not a photographer, either.