Oh lawdy. I done gone & done it this time. I pinned this recipe by Pinch of Yum for her creamy cauliflower sauce a couple weeks ago & have been thinking over the amount of garlic (8 cloves?!) and what to sub in for the butter without sacrificing any flavor. I like garlic, but I worried that was A LOT of garlic. I cut it way back (and I’m sure the ladies in my prenatal yoga class that night were thankful for that) as you’ll see below, but next time I think I’ll try not to be so shy.
I’ve been craving (and until last night successfully resisting) bacon lately so I thought this would be my chance to throw a little into a dish (everything is better with bacon, right? Right.) This not only fulfilled my craving but also solved my butter dilemma as I used a couple tablespoons of bacon drippings to replace the butter. A delicious choice if I do say so myself.
As for the cauliflower…well…haters back off. I am NOT a cauliflower fan (I’m not even 100% sure how this ended up on my Pinterest boards) but I really enjoyed this sauce. Try it, you’ll like it!! It made a much larger amount than I expected (which is probably why it called for so much garlic…duh) so I have a bunch leftover to try in another dish. I’ll let you know what I come up with.
Cauliflower “Alfredo” Pasta with Bacon
1 large head cauliflower (5-6 cups florets)
6 cups chicken or veggie broth
6 slices thick cut bacon, chopped & fried crisp with 2-3 Tbls drippings reserved
2-8 cloves minced garlic (I used 2 but recommend going for more! Pinch of Yum uses 8!)
1/2 cup rice milk
Salt to taste
Pepper to taste (heavier on the pepper)
8 oz corn pasta
Chop cauliflower into florets, bring broth to a boil, add florets, & cook for 8-10 minutes until tender. Do not drain! Transfer cauliflower to blender with a slotted spoon, then measure 1 cup of cooking liquid/broth & add to blender. Discard remaining liquid.
Meanwhile, fry bacon (I “chop” mine with my poultry sheers to make quick work of it.) Once crisp, remove to a paper towel lined plate to drain, & set aside 2-3 Tbls of drippings. Discard remaining drippings. Also begin cooking pasta according to package instructions.
Return drippings to pan & add garlic. Sauté about 30 seconds, being careful not to over cook. Add garlic & drippings to blender.
Add rice milk, salt & pepper to blender. Vent the top of your blender (you’re about to blend very hot liquids…it is dangerous…and messy…to blend hot liquids without venting.) Blend on low until well combined/puréed.
Drain pasta. Return to pot & add 1/2 of the sauce (save the rest for another day!) Stir in bacon. Add more salt & pepper, if needed. Enjoy!
This is a (much) healthier alternative to traditional Alfredo sauce. If you don’t have to avoid dairy you may be interested in adding some parmesan cheese but it’s great without it!
Have you gotten creative in your kitchen lately??