When I was six years old, I went with my parents to Germany for the first time. In a little restaurant in the tiny town of Bad Kreuznach, I tried Spaghetti Carbonara for the first time and fell in love. It became my favorite food, the only thing I would order at restaurants, just as long as the kitchen staff refrained from adding “icky green stuff” which was really no more than a garnish of parsley.
Spaghetti Carbonara is a simple recipe: Take an alfredo sauce, which is nothing more than butter, flour, heavy cream and salt, and add bacon. How can you go wrong with that?
Fast forward 15 years and I’m still a sucker for anything alfredo. My waistline, however, is not inclined to thank me about that. You can imagine my joy when I discovered that one unlikely vegetable could prove to be a substitute for my beloved cream sauce that would bring a calorie count of 500 calories per half cup (eek!) all the way down to 50 calories per half cup.
Obviously I needed it in my life ASAP.
This sauce is extremely versitile! Add ham or bacon to make your very own spaghetti carbonara. Add it to a rice or pasta casserole to for healthy, creamy deliciousness. There are unlimited options and directions you can go with this gem of a sauce.
- six cloves garlic, minced.
- 1 TBSP butter, softened
- 1 head cauliflower
- 2 teaspoons salt
- 1 generous pinch of pepper, to taste.
- juice from 1/2 lemon
- 1 cup vegetable broth
- 1/2 cup milk
- 1/4 cup finely grated parmesan cheese
- olive oil, to taste.
1. In a large saucepan, boil florets of cauliflower on high heat until fork tender, approximately 10 minutes.
2. While cauliflower is boiling, warm butter in a saucepan and add garlic. Saute on low for a few minutes until lightly golden, but do not brown. Remove from heat and set aside.
3. Transfer cooked cauliflower to a blender. Add butter and garlic, vegetable broth, salt, pepper and milk. Blend on high for several minutes, stopping every so often to add lemon juice and parmesan cheese to taste. Blend until sauce is very smooth.
4. Evaluate the consistency of your sauce. If it seems thick, add more milk. If it seems dry, add a liberal drizzle of olive oil. I like the flavor and richness that the olive oil brings. Blend through.
Tadaaaa! Now, who's gonna try it?