I love cauliflower. Now that we have that out of the way let me tell you something about this cauliflower lover. Until a month or so ago I loved it in safe applications only. Like raw or raw with ranch (does that even count), or oven roasted in olive oil, or in this wickedly delicious potato soup my mum makes, but that was it. I would see adventurous recipes and just toodle right past. So I really wasn’t much of a cauliflower explorer I just knew I loved the taste of it.
When you see recipes for cauliflower pizza crust and faux cauliflower Alfredo sauce or caulirice do you roll your eyes and ignore? I used to as well, mainly because I love pizza and I love rice. My husband loves a good Alfredo sauce and sometimes when we have favorite thing change seems unfavorable, but y’all I’ve been won over and you should give it a try.
I still don’t have the courage mustered to present my hubby with a cauliflower pizza crust but we’re getting there. I made faux Alfredo sauce with noodles and sautéed broccoli this past week and he really liked it. We both agreed it needed Parmesan cheese but other than that it would be a sufficient replacement. It was beautifully creamy and had a luscious consistency. It also took the normal calorie count of an Alfredo sauce from 400 to 40 calories so hallelujah.
Can you tell its cauliflower? Sure. It’s not a magical replacement but it’s also not overpowering. With Parmesan cheese I’m guessing your detection of it would reduce even more significantly. Throw some grilled chicken on top and you have a special and easy dinner for your family or loved one.
Still scared? Don’t be. What’s the worst that can happen? You don’t like it. Alright, fair enough, but since I’m a glass half-full person, what’s the best that could happen? You like it and now have the ability to swap one recipe for another that hits the spot, and is actually good for you – without tasting like it. Give it a try and tell me what you think.
Here’s the link to Pinch of Yum’s original recipe: Creamy Cauliflower Sauce. I added a minced shallot with the garlic as well as a tablespoon of ranch dressing (added it directly to the food processor) for a small herbal punch. In her comments Lindsey, the mastermind behind Pinch of Yum, said many of her readers really did like it with the Parmesan, so add a 1/4cup to the sauce when you blend it or just grate some atop. I don’t know about you but something about cozy Italian food, even if it’s faux cozy Italian food, demands grated cheese.