Thursday, September 5, 2013

Cauliflower Alfredo Sauce with Roasted Sweet Peppers and Edamame

There are some things in this world that will always remain good no matter how crappy life is cream, a good cup of coffee, and creamy decadent Alfredo sauce. Yeah, you know what I'm talking about! That cheesy rich sauce sent to us from the Italian Gods themselves. When you really think about it, it's not really fair, I mean anything with cream and cheese in it is going to be amazing but sometimes it can get a little heavy and over saturated the palette.

This recipe pretty much defies the laws of the universe, pureed cauliflower = creamy sauce? Whhat??? I know how it sounds, but I was shocked at how much the texture and flavor resembled it's creamy counterpart. I also made a little switch-aroo and used edamame in place of peas, then threw in some peppers for added color and ... I might of just sprinkled the tiniest little bit of Parmesan on top because hey, why not?

Cauliflower Alfredo Sauce with Roasted Sweet Peppers and Edamame

serves 5-6

for the sauce...

1 head of fresh cauliflower, diced into chunks
1 cup of vegetable or chicken stock
salt and pepper
1 shallot, sliced thin
1 tsp minced garlic
1 TBS butter
splash of milk (you can use water or soy milk if you're vegan)


1.Put stock and cauliflower into a medium pot and bring to a complete boil, then cover and simmer 15 minutes or until the cauliflower is fall-apart tender. Do NOT drain.

2.In a separate saute pan, melt butter and cook shallot and garlic until tender (about 5-10min). Set aside.

3.Pulverize onion mix and cooked cauliflower with either an immersion or regular blender. Season with salt and pepper as needed.

4.Cook spaghetti noodles as directed

for the rest...

1 medium red pepper, julienned (I used tiny sweet red and orange peppers)
1 cup steamed edamame (I buy them frozen and steam them in the micro using a steamfresh bag)
1 tsp butter

1.Using the same pan you used for the shallot and garlic, saute peppers in melted butter util tender. Toss peppers, edamame, and noodles with sauce and sprinkle with grated Parmesan cheese if desired. Note: Sauce will thicken and noddles will absorb sauce over time so don't panic if it looks like too much sauce in the beginning.

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