I've had this Cauliflower "Alfredo" sauced pinned for a bit, and I've been wanting to try it. Who doesn't want a healthy way to get their creamy pasta sauce on!?! I have to say, I definitely give this a 10/10...it's amazingly velvety and rich-tasting. I followed the exact recipe above, adding a Tbs or two of Olive Oil and maybe 1/4 c. of Parmesan cheese to the puree. What did I use it in? Well, Carbonara of Course!
I just cooked up some whole wheat linguine, fried 6 slices of bacon cut into 1" strips, then sautéed mushrooms in 1/3 of the bacon grease+1 Tbs of Olive Oil, adding a tsp or so of Rosemary leaves and salt and pepper to taste. I also had a small amount (maybe 1/4c) of frozen peas, so I tossed those in with the mushrooms too.
In the spirit of my earlier Spinach Noodle Nests, I placed the pasta on a bed of spinach (why not, it's an extra veggie and texture, and I love the hybrid pasta bowl/salad mixture!!), then topped with some sauce, mushroom mix, a bit more sauce, and then topped with 5-6 of the 1" pieces of crispy bacon. Yum-o! It made about 4 servings, with plenty of sauce left over to freeze (yes, reviewers say it freezes well). I see a Cauliflower crust white pizza in our future...
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