Again on my never-ending quest to get vegetables into my family.
A long time ago, I had the thought, hmm, I bet cauliflower would be good in alfredo sauce. And if not good, at least unnoticeable. I tried it, I thought it was mostly unnoticeable, but I didn’t cook it long enough before I pureed it and my husband detected it and has been suspicious ever since.
But I can’t give up. I can’t give up on giving good, healthy food to my family, even if dear husband is going to feel betrayed when I sneak vegetables into his favorite foods.
All over pinterest has been the recipe for cauliflower alfredo. Straight up alfredo made from cauliflower. I cautiously gave it another try. Here is the best, original post from which I followed the recipe.
I started by making a vegetable stock. Then cooked a big head of chopped cauliflower in the vegetable stock. I put that in a big mixing bowl. I added some garlic sautéed in butter, some of the remaining vegetable stock, salt, black pepper and nutmeg. I pulled out my immersion blender and blended, then swirled in a tablespoon of olive oil. I tasted it and it was delicious. For me, just at that point, delicious. Not gritty, just smooth alfredo. I cooked it over low heat, added the heavy cream. Even added in some parmesan and the pasta water. I loved it.
Dear husband tasted the cauliflower. I told him if he didn’t want it, put it back in the bowl, I would eat it.
Here is my warning for all who try it. Apparently it does taste like cauliflower. But, if you like the taste of cauliflower, you are in for a real treat. Unfortunately for my husband, this is likely my go-to alfredo. Now to get my mini-ions hooked on it!
- 12 Things That Prove Cauliflower Is the Most Magical Food on the Planet (thekitchn.com)
- Cauliflower Can Do What? (sarangbi101.wordpress.com)