In my opinion, the humble cauliflower is very under appreciated. In its glory days (aka the Atkins craze), it become one of the cool kids, and even got to sit at the cool kid table at lunch for a while. These days, however, it is back to wearing its nerdy glasses and is wearing braces once again (Anyone remember that 80s movie She’s Out of Control? My nerdy middle school days were spent day dreaming of becoming that girl.). I am hereby inviting the cauliflower to join me and my friends at the not-very-cool-kid table (but at least it’s better than eating alone right? Um, right?)
You see that brown-ish blob of goodness? That is the future you are looking at kids. The return of the cauliflower. A few nights ago, I got a hankering (when did I become an 80-year-old man?) for Katie’s Creamy Alfredo Sauce. That stuff is fantastic, and if you haven’t tried it, I highly recommend it. However, beset with food intolerances as I am, the soy thing isn’t in the cards for me these days. Then I remembered hearing about people using cauliflower in place of potatoes during the Atkins debacle. I hit on a magic idea, kids. Magic.
Cauliflower “Alfredo” Sauce (Makes one big delicious serving)
- 1 cup steamed cauliflower (the mushier the better)
- 2 T nutritional yeast (or less, but I love this stuff)
- 1 clove garlic
- 1/2 tsp mustard (I used honey mustard)
- salt and pepper
- 1/2 -1 T olive oil (or not, but it makes it even creamier)
Directions: Blend until creamy.
This is great if you are soy-intolerant, or if you just want to have a healthier version of alfredo (why does spell check not think this is a word?), or if you want to fool your husband into eating his veggies (I’m talking to you, mom.). I am sure this would be fantastic with some melted cheese in it or on top if you can do the cheese thing. Roast up some veggies on the side, cover your pasta (or spaghetti squash in my case) in creamy, cheesy goodness, and settle in for a night of Olympics watching. (What these photos don’t convey is how I actually ate this. After this, I added more “sauce” and stirred everything together. The veggies wanted in on the saucy (not to be confused with sassy) action.)
**I am not AT ALL advocating the low-carb thing. I love me some carbs, I just happened to have cooked squash in the fridge and gluten-free noodles are nasty. I do eat carbs. See:
Heather’s pancakes topped with sweet potato puree. Get in my belly.
The haikus you have written for my Zevia giveaway are AWESOME!! If you haven’t read them, head over there and read them. Hysterical. If you haven’t entered, go do it. Just to clarify – you don’t have to write a haiku; a comment gets you one entry, if the comment is in the form of a haiku, it’s two entries. Got it? And thanks for all the feedback on my etsy store; I’m getting some great suggestions!
I’m not sure why my thumb looks SO FREAKISHLY LONG.
Oh, my gosh. I think I just had an idea. What if you make the “alfredo” sauce with steamed kabocha squash?!?!? Hells to the yes. I’m on it.