Saturday, 23 November 2013

Skinny Alfredo Sauce

This is a delicious pasta sauce that uses cauliflower instead of loads of cream and you can't tell the difference. It's lovely and creamy and a good way to use up cauliflower, which I'm not particularly fond of. I have used it as a pizza topping, pasta sauce and this time I served it with Courgette Ricotta Gnocchi, monkfish and leeks.

Skinny Alfredo Sauce (from Slender Kitchen)
(Serves 8)

1 head cauliflower, chopped
1 tbsp oil
1/4 onion or 2 shallots
2 cloves garlic, minced
1 170g can low fat evaporated milk
125ml - 250ml chicken stock
100g Parmesan cheese, grated
salt and pepper
Bring a large pan of water to a boil. Add the cauliflower and simmer for 20-25 mins until the cauliflower is very tender. Drain and put back in the pan

Mean while heat the oil in a frying pan and add the oil and onions. Saute over medium heat for about 7 mins until translucent. Add the garlic and cook for 1 min. Add the evaporated milk and cook for 2 mins.
Add the onion mixture, Parmesan cheese, chicken stock, salt, and pepper to the cauliflower and using a hand blender, blend until creamy and smooth.

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