When I was in my late teens early twenties, I would usually get Fettuccine Alfredo when it was Italian night. I love all things creamy, cheeses, soups and pastas! Creamy foods are the ultimate comfort food for me. Growing up when I was sick I’d have a bowl of cream of mushroom soup and a peanut butter and jelly sandwich. It’s just the best!!!
Now that I’m no longer in my twenties, cream doesn’t love me so much. Or I guess I should say, it loves me so much it never wants to leave me and finds a comfy place on my hips and stomach and now my arms. I love it but not enough to marry it and go through a long and painful divorce, filled with wall squats, sit ups and push ups! Because of this I had to find an alternative.
Then one day I was eating a batch of cauliflower mashed “potatoes” and it dawned on me! I could turn this amazing vegetable dish into a creamy pasta sauce and fall in love all over again!!! So here is my new love and yes. I think, with my husband’s permission I will be marrying this pasta sauce. I think the Brussels sprouts and bacon have ensured his blessing on this new plan. I used pepper bacon when I made this and I think it is a critical component. If you don’t have peppered bacon on hand use what you do have and add more pepper to taste.
Give it a shot and join the cauli-fredo marriage revolution with me. 😉
- 2-16 oz. frozen cauliflower
- 2 garlic cloves
- 3/4 c hot water
- 3 heaping T non fat plain Greek yogurt
- 1 t salt
- 1/2 c Parmesan cheese, shredded
- 8 slices of peppered bacon
- 1 lb Brussels sprouts, cut off ends and remove loose leaves. Cut large sprouts in half
- 1/4 c. water
- 1 box fettuccine, cooked according to package directions
- steam cauliflower and garlic until soft
- add to a blender along with 3/4 c hot water (I used water from steaming veg) and Greek yogurt
- blend until smooth
- add to a saucepan over med low heat and stir in salt and Parmesan cheese
- cook bacon in a skillet over med heat until crispy and then remove
- drain any fat off and add back to heat
- add in Brussels sprouts and water and cover for 5 min or until sprouts are tender
- remove lid and continue to cook until slightly browned and crisped
- toss pasta, bacon sprouts and sauce together and serve