This weekend was great and I feel refreshed for another week of work! Friday night I cleaned the house, did all the laundry and had a relaxing movie night. Saturday morning….. you guessed it! A few garage sales and then some gardening! It was also my mother-in-laws birthday yesterday so we spent the afternoon at a scrapbooking course, and on a rainy day I can’t think of anything better to do than craft. Then last night we went to our friend Lise and Jeremy’s place for a great dinner (recipe to come!) and card games! I almost felt like a spry teenager again staying out til past midnight… woah look at me go! Those nights are very far and few between now so I’m quite proud of myself when I make it past midnight without falling asleep mid sentence. Then this morning I kicked around in my pj’s and made some lemon cake, homemade salad dressings and sweet and spicy pecans. We went to the in-laws for a family lunch and now I’m going to do some yoga before heading over to another friends place for dinner. Three meals this weekend where I didn’t have to cook!!!! It has been a good weekend.
But for those cooking tonight I thought I’d share this recipe. I kept seeing different versions of it all over Pinterest so I thought I’d give it a try. In my opinion, it’s a little bland compared to the healthy alfredo I usually make, but considering it’s made from cauliflower I was really impressed because the consistency is sooooo creamy. I think to add more flavor next time, I would simply make this sauce over a vegetable alfredo or chicken alfredo instead of just sauce and noodles. Either way we really liked it…. and who knew puree vegetables could be so good?! Gerber aint got nothing on this sauce! Enjoy!
- 1 medium heads cauliflower
- 3 cups vegetable broth
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon salt
- pinch of nutmeg
- pinch of black pepper
- 1 tablespoon coconut oil
- ¼ cup half and half cream
- 1/2 cup pasta water (if not cooking pasta just add regular water or broth)
- Chop the cauliflower (roughly 1-2 inch pieces). Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook 15 minutes (until soft). Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes.
- Transfer cauliflower to a blender. (You may need to do this in batches depending on the size of your blender). Add the sauteed garlic, salt, nutmeg, black pepper and oil and puree until very smooth, about 5 minutes. Add more broth or water if the mixture is too thick to move through the blender. When puree is very smooth, transfer back to the butter/garlic skillet.
- Add the cream and cook over low heat.
The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison. ~ Dr. Ann Wigmore