I wanted to make a healthy pasta so I went with my usual chicken broccoli pasta and I got the idea to give the “cauliflower” Alfredo sauce I found on Pinterest a go.
For the broccoli it is very simple:
Cut up your heads of broccoli rinse them. Season them with salt pepper and garlic powder. Lay them on a baking sheet, drizzle with olive oil and bake them in the oven at 350 degrees for 8 minutes viola!
For the pasta:
Cook as directed on the package- viola!
For the chicken:
I got 5 chicken breasts cut them into small cubes
Season with one tablespoon each of garlic powder, thyme, chives, oregano viola!
Cook in a saute pan until internal temperature is 165 degrees, season with salt and pepper to taste!
Now for the sauce:
9 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1.5 teaspoon salt (more to taste)
- Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
- Puree: Transfer the cauliflower pieces to the blender. Add 1.5 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce.
- I then added some Parmesan cheese for a little more Alfredo sauce flavor.
Side note: The sauce is a great alternative to Alfredo sauce but I will say that the taste is not much the same. It is creamy without all the calories, which we all enjoyed and it still has a great flavor in my opinion!