SKINNY ALFREDO SAUCE – Tasty Thursday

Trade out your beloved calorie-laden alfredo sauce for this skinny alfredo sauce made with cauliflower. You'll barely be able to tell the difference!

Make about 5 cups. You can freeze some for another time. Cause you will end up with a lot of sauce. Use Plastic containers… I have done it before and transfer the sauce into a glass can…. The glass cracked

Ingredients:

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 head of cauliflower (about 5-6 cups cauliflower florets)

• 1 lime

• 1/2 teaspoon salt (more to taste)

• ½ teaspoon pepper (more to taste)

• 1 cup oats milk

• pinch of freshly grated nutmeg

• 1/2 cup grated parmesan cheese

• fresh coriander for serving

• cooked zucchini noodles for serving

Directions:

• Sauté the minced garlic with the olive oil in a large skillet over medium-low heat. Cook for several minutes or until the garlic is soft and fragrant. Be careful not to brown the garlic. Remove from heat and set aside.

• Meanwhile, bring a large pot of water to a boil over high heat with adding 1 cube of Chicken Broth. Add the cauliflower, cover, and cook until cauliflower is tender when you stick a fork in it (about 8-10 minutes). Drain but keep at least 2 cups of chicken broth water.

• Transfer the cauliflower to the blender. Add milk, sautéed garlic, salt, pepper, nutmeg, and oats milk. Blend or puree for 2-3 minutes until the sauce is silky and smooth. You can add more chicken broth water into the mixture if it seems too thick for you. Toss with your favorite cooked Zucchini noodles, brown pasta and serve immediately topped with fresh coriander and a squeezed lime if desired.

Enjoy it as a M5, can be a vegetarian evening, diced chicken cooked into the sauce or you can add some prosciutto cut into strips for a carbonara version.

#slimherapproved #tastythursday #eatclean #healthy #slimher