A silky, lighter take on Alfredo. Soft cauliflower is blended with cottage cheese, garlic, Parmesan and a squeeze of lemon until ultra smooth, so you get all the creaminess with a fraction of the cream.
5 minPrep
12 minCook
6Servings (1/2 cup)
NUTRITION FACTS (APPROXIMATE · PER 1/2 CUP)
Calories107 kcal
Protein8 g
Carbs6 g
Fat6 g
Fiber1 g
Ingredients
- 3 cups cauliflower florets (fresh or frozen)
- 1 cup (250 g) 0% cottage cheese
- 2–3 cloves garlic
- 2 tbsp (30 mL) olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 cup (125 mL) 1% protein milk, plus more to thin
- 1 tbsp (15 mL) lemon juice
- Salt and pepper, to taste
Instructions
- Boil or steam the cauliflower until very soft, 10–12 minutes. Drain well.
- Add the cauliflower to a blender with the cottage cheese, garlic, olive oil, Parmesan, milk, lemon juice, salt and pepper.
- Blend until ultra smooth, adding more milk as needed to reach your preferred thickness.
- Warm on the stove if needed, then toss with pasta, chicken or veggies.
Makes about 3 cups. Nutrition is per 1/2 cup of sauce, based on 0% cottage cheese and 1% protein milk, and excludes whatever you serve it with.
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