This week Michael made it to the grocery store on his own while I was away for a pleasant girls weekend in Philadelphia. I am so grateful for the favor. This way we did not have to make mystery meals through out the week with whatever it may have been left around in our pantry.
He came home with a cauliflower- and for some reason this is a thing I generally avoid when shopping. I think its just because I just haven’t mastered making it taste good- unless of course its covered in cheese! I was also feeling a heavy case of the Mondays… so roasting a vegetable seemed ruthless after a long tired day. Starting the week with cheese and no workout on the books felt a little like a personal sabotage.
While trying to plan the evening menu I was reminded of a delicious cauliflower soup recipe Ive made in the past, and how there is NO added dairy. Then my mind tripped over seeing a whole30 IGer who obsesses over cauliflower ‘Alfredo sauce.’
So, I very lazily put together this VERY delicious, easy peasy, and NOT SO bad for you cheese or Alfredo sauce.
- 1 Large Cauliflower
- 1/4-1/2 Cup Grated Parmesan Cheese
- Salt/ Pepper
My cauliflower was scary in size. I used about a 1/4 for the sauce, and a 1/4 to steam.
- Boil your cauliflower for the sauce- about 30 minutes. It should be fall apart tender.
- Blend your cauliflower ( I used the nutribullet), with remaining ingredients and about a 3/4 cups cooking water from boil.
Pro Tip : more cheese, more yum. less cheese, less guilt. Its truly a win-win situation!
That is ladies and gents!
It seriously taste ALL cheesy. The consistency of a cauliflower matches exactly that of blended cream. The nuttiness caries along with the nutty parm cheese. I can’t believe how yummy this mostly veggie blend can taste.
I plan to guise many a veggie sides with this: zoodles (zucchini noodles), roasted broccoli, the list is easy enough to make long- because what doesn’t taste good with guilt free cheese sauce!?