Is anyone else having such a rough week as me? I am having a hard time keeping up with my ever growing to-do list. At the end of the day I feel just pooped. Actually, who am I kidding, I feel that way by noon already. I really want to blame the time change. But I don’t know.
I started a workout challenge via YouTube (anyone do the Bikini Body Mommy Challenge before?). The first week felt almost too easy. Letting Olivia watch me do the workout actually made her laugh out loud for the first time. But now I really have to force myself to finish week 2.
And another contributing factor I told you about already, is probably Olivia who right at turning 4 months decided, she didn’t need sleep anymore. Any experienced moms out there have tips how to survive 4-months sleep regression?
Well, well you guys – I am done whining. Let me tell you instead about this heavenly, creamy sauce that I have been making for a while. It is secretly healthy – made from cauliflower and only a little butter and milk.
I started making this sauce back around Mother’s Day when I revamped my mom’s Cauliflower and Broccoli Casserole. Instead of making a white sauce from heavy cream and butter, the creaminess of this white sauce comes from pureed cauliflower.
To give this mainly vegetable sauce more flavor there are caramelized onions and garlic pureed into it as well. The sliced onion and garlic are cooked in butter on low heat for a whooping 20! minutes, until they are all golden and their fragrance is intoxicating everyone in the house.
You can use the sauce right away in a ton of dishes that call for a white or Alfredo sauce. Even a healthier mac ‘n cheese is possible! You can also replace the canned cream soup with it that many casseroles call for.
The sauce (or any leftovers) will store great in the fridge for about a week. You can prepare more in advance and freeze it for when you need it.
Here are some delicious recipes that use this Cauliflower Alfredo Sauce:
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- Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).
- Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.
- Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
- Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.
- Depending on the size of you blender, you can also double the recipe.
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