The problem with so many creamy fattening foods is that they are so darn delicious. You can go to the store and buy many “light” alternatives, but while these options may be lower in calories, they are often sky high in chemical additives and strange ingredients you can’t pronounce.
So what’s a health and taste conscious person to do? Experiment and make your own recipes of course!
I’ve been using cauliflower a TON lately as a swap for things from rice to oats to mashed potatoes. One night while I was making a cauliflower mash I noticed the creamy texture you can get from pureeing cauliflower and thought, wow this could make an awesome sauce!
This recipe is super simple and you can adjust it to your own tastes with additional seasonings like cayenne, or a more buttery flavor with a tablespoon of butter or olive oil. With a vegan option and 2 ginormous servings for 60 calories, it’s an all around win.
Serves heaping ½ cup servings or 4 heaping ¼ cup servings
Ingredients:
1 1/2 cups raw cauliflower florets (160g)
2 garlic cloves, roughly chopped
2-4 tablespoons grated parmesan or nutritional yeast (to desired cheesy taste)
1 cup unsweetened cashew milk
¼ teaspoon dried oregano
¼ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
Directions:
Place all ingredients into a medium pot and bring to a boil. Cover the mixture and let it simmer for around 15 minutes until cauliflower is completely soft.
Using a blender or food processor, blend the mixture until smooth.
Serve on top of pasta, zucchini noodles, veggies, or just about anything! Maybe not ice cream though…
