This weekend fall decided to show up for the first time this year. I say for the first time because here in Texas we get a few consecutive days of a certain type of weather then it gets hot again. Except in the summer, then it’s just always hot. I’m not sure how long it plans to stay. The weather man says the cool weather will stay through the week, but the weather man is always wrong. I would hate being a weather man. Anywho…
Today I’m sharing one of my favorite recipes. It’s a take on Lindsay’s (from Pinch of Yum) creamy cauliflower sauce. It’s a perfect weeknight dish for this lovely fall weather that’s starting to roll in. And guess what else? It’s healthy. Seriously you guys. I’ve never eaten so well in my life since I’ve started food blogging. This is so creamy and delicious and light I just can’t help myself. I could eat this every other night. Okay, that’s an exaggeration. I could eat it once a week. Especially when mixed with Traditional Basil Pesto and served with the most delicious Perfectly Blackened Chicken Breast on top.
The first time I made it for Chris I just told him it was Alfredo and he scarfed it down without a complaint. Then at the end I added “I mean, it’s cauliflower Alfredo” and he said “Oh, now that you mention it….” PAH! He had no clue. I shouldn’t have told him. Now I know not to say anything the next time I trick him into eating something he thinks he isn’t going to like. I do this about once a week.
Have we already had a conversation about the things Chris doesn’t like? The most recent addition to the list is pizza. You heard me folks. Pizza. How do I fix this problem? Any ideas?
- One medium head of cauliflower
- 2-3 cups chicken stock
- 2 tbs heavy cream
- 2 heaping tbs of traditional basil pesto
- ¼ cup shredded Parmesan cheese
- Bring chicken stock to a boil
- Chop cauliflower florets off the head and add to the stock. Cook 10 minutes until cauliflower is tender
- With a slotted spoon transfer cauliflower to a blender. Add 1-1/12 cups of stock to the blender ½ cup at a time and puree until smooth. (I start with ½ cup of stock then slowly add until you've reach the consistency of Alfredo sauce)
- Dump the rest of the stock
- Transfer cauliflower puree back to the pot you boiled it in and turn heat to low
- Add heavy cream, pesto and Parmesan cheese and stir together. Season with salt and serve with perfectly blackened chicken breast over a bed of fettuccine noodles.