Cauliflower is all the rage right now in Chicago, Illinois, and beyond, for good reason. It offers a low-fat and no-carb solution to some typically less-than-healthy dishes like cheesy Alfredo sauce. Nothing says "hearty" like pasta, so find out how you can make it guilt-free with cauliflower.
It’s firm enough to pass as rice and soft enough when cooked to make a tasty sauce. It’s also packed with fiber and vitamins C and B. Plus, no carbs.
Turning Cauliflower Into Alfredo Sauce
It’s easier than you might think, especially with an elegant kitchen like you'll find in our apartments in Chicago, Illinois. The ingredients you need:
- Sea salt and coarsely ground black pepper
- 1 head cauliflower
- 1 cup 2-percent milk
- 3 tablespoons unsalted butter
- 1 clove garlic, lightly smashed
- 1 1/2 cups grated Parmesan
Start by cutting up the cauliflower into smaller pieces. The goal is to have at least 2 cups of florets.
Fill a large pot with water and add a pinch of salt. Bring the water to a boil and then add the florets. Let them cook until tender.
Spoon out the cooked cauliflower and put it into a colander to drain. Set aside the water you used to boil the cauliflower in, though. Do not discard it. You can use it to cook your pasta after the sauce is ready.
Put the drained and cooked cauliflower into a blender and add the 2-percent milk. Puree until smooth.
Place the butter and garlic into a large skillet and heat until the butter melts. Stir in the pureed cauliflower and cook the sauce for two minutes.
Take the pan off the heat, spoon out the garlic and then stir in the parmesan cheese. Season the sauce to taste with salt and pepper.
With the cauliflower sauce complete, you can add whatever protein you choose, like grilled chicken or shrimp. It is also good without meat. For an added healthy bonus, use gluten-free noodles.
Nothing says "tasty" like good Alfredo sauce, so why not go a step further and make it healthy, too? Give us a call to tour our available apartments in Chicago and see your next chef-caliber kitchen.