Cauliflower Greek Yogurt Parmesan Alfredo Sauce
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Cauliflower Greek Yogurt Parmesan Alfredo Sauce calories by ingredient
Introduction
This recipe is just for the sauce used in the display picture. Everyone in my house loved it even the ones who weren't fond of cauliflower, since you can't even taste it! The texture is a bit gritty, I would compare it to the texture of parmesan cheese from the shaker. It is excellent on any pasta and keeps well in the fridge for leftovers. I light alternative to the cream laden counterpart. This recipe is just for the sauce used in the display picture. Everyone in my house loved it even the ones who weren't fond of cauliflower, since you can't even taste it! The texture is a bit gritty, I would compare it to the texture of parmesan cheese from the shaker. It is excellent on any pasta and keeps well in the fridge for leftovers. I light alternative to the cream laden counterpart.Number of Servings: 5
Ingredients
-
1 Medium Head of Cauliflower
1 cup of 2% Milk
5 cloves of Garlic cut in half
1/2 cup of Onion roughly chopped
As needed Pan Spray
1/2 cup of grated Parmesan Cheese
1 1/2 cups of Plain Greek Yogurt
1/4 cup chicken broth
To taste salt and pepper
Tips
*To thin out sauce add more stock or milk to mixture
*To make creamier add more yogurt
*Great to throw in with pasta,peas,chicken, and asparagus
Directions
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, 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
Number of Servings: 5
Recipe submitted by SparkPeople user FIT_SPROUT.
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, 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
Number of Servings: 5
Recipe submitted by SparkPeople user FIT_SPROUT.