So this recipe is actually amazing, and it's healthier than a regular Alfredo with pasta that's for sure!! I was able to whip it up the other day while Robby was napping and Bradley watched me from his baby swing in the kitchen. It takes about 35 minutes to make, which isn't to bad at all.
Ingredients
- 1 large head of cauliflower - 3 lbs. (or 2 1/2 lbs. pre-cut florets)
- 1 Tbsp Olive Oil
- 1 cup frozen peas
- 1 tbsp butter
- 1 tbsp cornstarch
- 1 cup milk
- 1/2 cup Parmesan cheese
- 1/2 cup nonfat Greek yogurt
- Salt and black pepper to taste
First, you make sure the rack is in the middle of your oven and preheat it to 425 degrees. You then pull off all of the leaves and cut off the lower part of stem on the cauliflower. Cut the cauliflower into quarters, then cut each quarter into 6-7 pieces. Make sure to give them a good rinse.
Making sure you have clean hands, lay them out on 1-2 baking sheets evenly. Drizzle them with 1 tbsp of olive oil, toss them to coat. Place the baking sheets into preheated oven and let roast for 10 minutes.
While the cauliflower is cooking, pre-measure the remaining ingredients and have them ready to go near stove.
Remove baking sheets from oven and turn florets, making sure the flat surfaces are against sheet. You will get the best caramelization this way. Cook cauliflower 10-20 minutes longer or till tender. They will pierce easily with fork when ready.
While they continue to roast, cook frozen peas and start Greek Yogurt Alfredo sauce.
Melt butter in a saucepan over medium heat. Whisk in cornstarch or potato starch to form a thick paste. Add the milk slowly, 1/4 cup at a time, whisking constantly to keep the
sauce smooth. Once the full cup of milk has been added, heat till the
mixture thickens and becomes bubbly around the edges. Do not let the
milk come to a full boil.
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