Source: my Niece, about 2010
Cauliflower Alfredo, an amazing alternative to the hi-caloric traditional Italian Alfredo. This recipe is not to replace that lovely white creamy sauce, but rather to fill in when needed.
It’s so fast, it’s too simple, and the taste is not a contender, but a winner! Had my niece not transitioned into a vegetarian and made this for us upon visiting, then maybe I would never have learned about this recipe. When you experience success with this sauce simply by using a cauliflower, you begin to imagine what else you could use. This recipe has received a lot of recognition. It’s a great way to get the vegetables into your kids diets with out a fight. In general, it’s a great use of cauliflower, especially when you have too many in your fridge.
- 1 large head cauliflower
- 1 tsp bouillon powder
- 1 clove garlic
- 1 pat butter optional
- 3/4 cup milk or bouillon, your choice
- 1 lb pasta your choice of noodle
- Select your good looking head of cauliflower
- Get your stock pot of water cooking for the pasta.
- Trim off the white (curd) and leafy part of the vegetable.
Put the entire head whole, into a pressure cooker. Add about 3″ of water, and your bouillon; seal and cook for 4 minutes.
- After 4 minutes, turn off heat, open air release on the cooker, and depress the steam out. Open and take out the crown (now fully cooked, but not mushy) put into your vitamix or food processor, add the garlic, milk, bouillon, and a dash of butter. Whip for 1 second or longer until combined. Transfer to ceramic jug for easy pouring.
- When your pasta is finished cooking, transfer back to big pot, pour over the alfredo and stir it in.
- Serve on a plate, drizzling a bit more sauce on top. Garnish with fresh ground pepper.