First of all, I picked up this gorgeous cauli from the Tulsa Farmer’s Market for $3. It was worth every penny.
Y’all, this stuff is incredible. I stumbled across it on Pinch of Yum, and was extreeeemely skeptical, but trust me.
Before this, I’d never actually eaten cauliflower before. Is that weird? I’m almost 24. I don’t know, blame my mom or something. I think it’s because I’ve always associated cauliflower with broccoli, and broccoli and I have never really gotten along.
Before this, however, I HAVE eaten my fair share of Alfredo. There’s this pasta bar at my university that mixed up a killer Alfredo/pesto blend. I grew up on Fazoli’s and Olive Garden in the small Texas town I lived in. I even think that one of the saddest moments while in Italy was realizing that Alfredo was an American invention (gasp!). Cheesy, creamy, garlicky goodness is my specialty.
All that being said, cauliflower and I are on a first-name basis now. It asks that I call it “cauli.” I swear, if you sprinkle a little Parmesan on the top, you’ll never know the difference!
I’ve adapted this recipe from Pinch of Yum; I browned the cauli in the pan before adding the broth, just for a little extra depth. I also stand by the belief that it is impossible to make a dish WORSE by adding roasted garlic (except maybe in dessert). I encourage you to try both versions and let me know what you think!
TIP: I peeled and then roasted my garlic cloves with a little olive oil in foil in my toaster oven for 30 minutes at 375. For me, this was easier than heating up the entire oven for the garlic only.
- 4-6 cloves of garlic
- ½ med head of cauliflower (about 2 cups of florets)
- 2 T. butter
- 2 T. olive oil
- 2 C. chicken broth
- 2 servings of brown rice pasta
- salt & pepper to taste
- onion and garlic powder, to taste (1/8 tsp)
- 1 T. cream or milk
- Roast garlic cloves. See tip at the bottom of the post!
- Lightly sauté and brown the cauli in a medium saucepan in 1T. butter and olive oil
- Pour in broth and bring to a boil. Boil cauli until fork tender, about 10 minutes.
- Add cauli and garlic to a blender. Stream in 1 T. oil. Slowly incorporate leftover broth, until sauce is smooth.
- Incorporate last tablespoon of butter and cream, salt, pepper, onion and garlic powder to taste.
- Serve over your noodle of choice!