Creamy Alfredo sauce can wreak havoc on anyone’s healthy eating habits. This version, however, with milk (easily substituted by using soy or rice) and cauliflower is just as creamy and far more nutritious. Of course, we added parmesan cheese; you can’t forgo that!
With Spring in bloom, baby peas were just the crunch we wanted to make the meal more well rounded. If you opt for this Meatless Monday dish for a dinner, make sure that you eat soon enough to process all of those carbs.
Best reason to try it: it’s oh so easy to make!
- Angel hair pasta, cooked to taste
- 1 cup whole milk
- 1 tbsp butter
- 1 clove garlic, minced
- salt and pepper
- 2 cups cauliflower, chopped
- 1/2 cup grated parmesan cheese
- 1 cup spring peas, raw or lightly steamed
In a sturdy sauce pot, heat milk, butter, garlic, salt, pepper, and cauliflower. Let it simmer for about 30 minutes, then remove from heat and cool a bit. Using a hand mixer, blend until creamy (some small cauliflower chunks are great though) and return to low heat. After about 10 more minutes, add cheese and stir well.
Wait to add peas until it’s time to serve.