In The Kitchen with Kate: Cauliflower Alfredo Sauce

Can I just say that I love my name in the title? It’s a special kind of tingle to see that.  Makes me feel important.

But enough about me!

Today let’s discuss cauliflower.

cauliflower

I hate Cauliflower.  It’s a weird, white tree that doesn’t have much flavor and really does have a weird texture.  I just can’t eat it plain. Now, I can turn it into mashed potatoes!  Steam and mash and then dump in almost an entire bar of cream cheese and it becomes edible!

Not the most healthy for us, though.

Then Pinterest saved me.  As usual.

Alfredo Sauce.  Low Fat Alfredo Sauce.

I had to try it!

I’ve made it a couple of times, and here is what I do:

  1. Boil a head of cauliflower in half water half veggie (or chicken) broth. Or just water.  That works, too.
  2. While that is boiling, saute about an entire head of garlic with a tablespoon or two of butter. Seriously, you need like 5-10 cloves depending on the size of your cauliflower.  I just do an entire head.
  3. Then, after the cauliflower is nice and mushy, using a slotted spoon or strainer, take it out of the water and put it in a food processor or blender, add about 1/2 cup of milk, just enough to help it process, and blend.  And pulverize.  And then pulse, pulse, pulse.
  4. Okay, not really, I just like the pulse button!
  5. I don’t own a food processor.  That may be why I like to Pulse, because I can’t do it at home!
  6. Once you have created a creamy mixture, pour the cauliflower into the skillet with the sauteed garlic and blend well, add salt and lots of pepper and heat through.
  7. Add to your favorite pasta and enjoy!

Last week, this was the result:

cauliflower alfredo sauceCauliflower alfredo sauce with bow-tie pasta and sauteed shrimp, and a side of grilled squash.  Here is what makes it all worth it.  There are about 220 calories in 1/2 cup of store bought alfredo sauce.  Mine has approximately 50 calories.

Seriously.

But, it gets better!

The night I made the alfredo sauce, I reserved half of cup of the sauce for future use.

spinach alfredo pizza 2

More homemade pizza!!!  Using my homemade pizza dough recipe, I rolled out the crust and then used the reserved portion of alfredo sauce and spread it over my crust.  Which you can barely see in the picture, but it’s there – trust me!

spinach alfredo pizza 1

Hello mozzarella cheese! Again, you can’t see it clearly, because making a “white” pizza doesn’t photograph very well! And no, there isn’t a lot of cheese, this was just a base, something for the spinach to adhere to.

And either I lost photos from my phone or I got distracted at this point.

I’m betting on the fact that I got distracted because oh look, something shiny!

But, next steps are to top with a ton of fresh spinach and then load up the mozzarella and parmesan cheese and then bake, 450 for about 15 minutes.

01868d98a580a1806cf017688b62392acfaa130d06And then feast!

And if you look closely, you can see a 2nd piece of pizza hiding in the bottom left corner.  I think I was trying to take a picture so that I didn’t look like a pig with two pieces of pizza on my plate!  Who am I kidding though, right? You have to have at least 2 – this stuff was awesome!

There you have it – another addition of Kate in the Kitchen!  I love the cauliflower alfredo sauce, and loved even more being able to reserve some of the sauce for a 2nd meal!

What about you guys? Any 2nd meals you like to make?  Anyone with me about how weird cauliflower is? 🙂

Shrimp Quesadillas a.k.a. I’m So Hungry!!

I’m starving.  I’ve lived with being starving for months now.  And, when I can eat, I have, which is probably why despite the fact that I’ve seriously reduced my intake I haven’t actually lost more than a pound or two! But, that’s okay.  I’ve told you before and I’ll say it again – as soon as all my tooth work is over, I’m going out and eating everything off the menu at my favorite spot.  And I mean everything! 

Today I had impressions done for my permanent bridge.  It’s more invasive than you think. We tried to get these impressions at my last appointment; however, after five tries, we still didn’t have it and the doc knew that it just wasn’t happening and we rescheduled. Today went much better!

So, while I’m sitting here with an aching mouth wondering how many pain pills I can take before it becomes excessive, I figured I’d share a great entree I’ve made a couple of times.  Mr. T loves this and I have a feeling I’ll be making them for quite a bit longer!

Shrimp Quesadillas:

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I diced up some onion and bell pepper and grated a bit of garlic in there and got it started on the stove.

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Then I gathered the rest of the ingredients. Some spray butter for the flour tortillas. This gives me nice even coverage. I have pepper jack cheese shown, because this time T and I wanted some spice, but I’ve also made it with queso blanco shredded cheese and that was nice and rich.

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I added some lemon and a couple pats of butter and then dropped in some small shrimp. It only takes a few minutes to cook and so I preheat the skillet pan while the shrimp is cooking.

 

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This is Shorty keeping me company while I cook. He’s also secretly hoping I’ll drop some cheese or a shrimp. Both of which have happened…

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I spray the flour tortilla with butter and drop it on the skillet, top it with cheese and when the cheese starts to melt, I spoon on the shrimp. Usually a couple of big tablespoons full. Then I top it with the other tortilla and spray it with butter and flip it over. It was during one of these flips that a shrimp went flying and I discovered that Shorty does like shrimp!

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Once it’s nice and toasty, I drop it on the cutting board and get out my pizza cutter and make four nice little slices.

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Spray, stuff and repeat until they are all done! In the mean time I steamed some broccoli and then fixed our plates.

Short of the fact that I stand there like an assembly line – it really is fast and easy and so very tasty!  We had this a few weeks ago and I had it back on the list of meals for the next couple of weeks.  Mr. T was looking at the list and he goes “Hey, can we have shrimp quesadillas soon?”  Well, of course we can!