Saucy

I’m so sick of the typical red sauce in pasta dishes. Legit I get acidity these days from eating too many tomato based sauces so I figured I would try and mix it up in case anyone else out there is just as over it as me. I wanted to do an alfredo like sauce but hopefully keep it figure friendly as well. Luckily there are so many skinny variations out there in the world wide web and I found this yummy cauliflower based one! I legit roast cauliflower on the reg and even make the Indian sabzi version of it all the time so now thatI can utilize it in one more way is #winning in itself. Anyway, next carb craving try this sauce over marinara and don’t tell me if your pasta doesn’t sing!

  • 1 medium head of cauliflower (approx. 450g)
  • 1 large yellow onion
  • 2 cloves of garlic (ok I did 3 obvi)
  • 1 tbsp. of butter
  • 5 cups or 1.2 L of broth (chicken is what I did but vegetable is fine)
  • 3/4 cup of milk (or almond milk)
  • 1/2 tsp of salt (I added a pinch of black pep too).

Cut the onion & garlic into thin slices and sauté in butter for about 20 minutes or until caramelized. Boil the cut up cauliflower florets until tender in the broth (Save a 1/2 to 3/4 cup for the sauce) . Combine milk, broth, cauliflower, and veggies and blend until smooth. I added a tbsp. of grated pecorino romano because sauce should have cheese IMO.

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FYI makes about 3 cups of sauce.

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Tip: If sauce is too thick, loosen with broth when reheating.

Happy Eating, XO

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3S Cauliflower: Sweet Smokey & Spicy

All of you can stop whining about how I am this evil person for making you buy pure maple syrup for a previous chicken recipe and how I haven’t given you more recipes to cook with it. I am here to save your expensive maple bottle and put it to good, nay great use! As you know I am a huge fan of the sweet and spicy combo, that was the flavor profile of the sassy fish recipe as well. So this recipe is near and dear to my taste buds. Also! It is my ALL TIME favorite way of cooking vegetables. Roasting is THE freaking BEST! I legit roast everything: Brussels sprouts, asparagus, zucchini, butternut squash, eggplant -sike I hate eggplant, but you could def roast it to make it suck less. Anywho, I love the charred flavor of the high heat and the simplicity of cooking so that it lets the actual veggie shine! See below for a 10 minute (And mind you 4 ingredient) side dish that will fancy up any meal you serve it with…

  • 1 head of cauliflower, cut into bite-sized pieces
  • 2 1/2 tablespoons olive oil
  • 1 1/2 tablespoons sriracha
  • 2 1/2 tablespoons maple syrup
  • Salt and pepper to taste.

Preheat oven to 425°(F). Cut the cauliflower into bite-sized pieces; transfer to a large bowl; set aside. In a small bowl combine olive oil, sriracha, maple syrup, salt, and pepper. Pour the sriracha mixture over the cauliflower and mix well, making sure the cauliflower is well coated in the sauce. Spread the cauliflower onto a large baking sheet and bake for 20 minutes, stirring once at the half way point. Increase the oven temperature to 475 and bake for another 12 minutes, or until golden brown.

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Happy Eating, XO.