Now, don’t go letting the whole “macro” thing turn you off if you’re not counting those…she’s just a pretty talented cook and has some pretty great ideas on making really delicious food.
One thing we’ve fallen in love with over here at our house is her Cauliflower Cream Sauce. It is written up on her blog in that link, but intermixed with another recipe so I’m writing it up here to have handy when I need it.
It is pretty healthy and seriously so good you think it has to have been made with gallons of cream. But all it takes are these few little “innocent” ingredients:)
…oh, and some milk, which didn’t make the picture.
You can serve it over whatever you want, but our favorite thing is to serve it over zoodles (zucchini-turned-noodles) with some rotisserie chicken.
So this is what you need:
- 1/2 head cauliflower, chopped into bite-size pieces
- 4 c. chicken broth (or just enough to cover the chopped cauliflower in a pan)
- 1/2 Tbs. butter
- 4 cloves of garlic
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. milk
1) Boil the cauliflower in the broth until fork-tender (7-10 minutes). Don’t drain.
2) While it’s cooking, saute the butter and garlic on low heat:
3) Use a slotted spoon to take the cooked cauliflower from the pot and add it to your blender along with the rest of the ingredients (spices and milk), as well as about 1/2 cup of the cooking broth.
4) Mix together until smooth and add more broth to reach desired consistency:
(make it “pourable”)
5) Cut up your zucchini with a handy-dandy little appliance like this:
6) Saute it until it’s hot and tender (I just use cooking spray).
7) Make up a plate of zoodles and chicken (we just use rotisserie chicken from Costco…you can heat it up along with the zoodles), and pour as much of that guilt-free delicious sauce on top as you want.
Then eat it all up.
Even my pickiest eaters like this, and that, my friends, is a win.
Lots of other really good recipes over on Lillie’s blog. We love her pork carnitas we use for tostadas.