Cauliflower Greek Yogurt Parmesan Alfredo Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Medium Head of Cauliflower 1 cup of 2% Milk5 cloves of Garlic cut in half1/2 cup of Onion roughly choppedAs needed Pan Spray1/2 cup of grated Parmesan Cheese 1 1/2 cups of Plain Greek Yogurt1/4 cup chicken brothTo taste salt and pepper
1. Cut cauliflower into small florets.
2. Put florets in a sauce pot and cover with water. Bring to a boil on the stove top and boil until florets are tender. *Test with a knife, if it can fall off of the knife they are ready.*
3. Strain water from florets and set aside.
5. In a saute pan sprayed with pan spray sauté garlic and onion until translucent.
6. Pour sautéed garlic and onions,florets,milk and parmesan cheese in blender.
7. Blend until smooth.
8. Pour blended mixture into into a sauce pot and add yogurt and chicken broth.
9. Stir until blended and warm. Salt and pepper to taste.
10. Toss in your pasta or whatever you want to eat it on.
11. Enjoy!
Serving Size: around 5 8oz cups
2. Put florets in a sauce pot and cover with water. Bring to a boil on the stove top and boil until florets are tender. *Test with a knife, if it can fall off of the knife they are ready.*
3. Strain water from florets and set aside.
5. In a saute pan sprayed with pan spray sauté garlic and onion until translucent.
6. Pour sautéed garlic and onions,florets,milk and parmesan cheese in blender.
7. Blend until smooth.
8. Pour blended mixture into into a sauce pot and add yogurt and chicken broth.
9. Stir until blended and warm. Salt and pepper to taste.
10. Toss in your pasta or whatever you want to eat it on.
11. Enjoy!
Serving Size: around 5 8oz cups
Nutritional Info Amount Per Serving
- Calories: 167.6
- Total Fat: 6.4 g
- Cholesterol: 19.9 mg
- Sodium: 373.7 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 3.2 g
- Protein: 15.1 g
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