This recipe made me really happy. 1) It is creamy, BUT very healthy! 2) The flavor is -YUM!
Recently I have been very intrigued by the Creamy Cauliflower Sauce
created by Pinch of Yum.
This recipe is the essence
of cooking genius. I’ve always LOVED fettuccine alfredo. But, I can’t bring myself to have it very often because it is so jammed packed with calories! This cauliflower sauce not only makes the “alfredo” sauce healthier
, but it is just plain healthy.
The main ingredient is cauliflower- so when I eat this, I feel free to eat more and more, because I’m eating veggies!
I promise, I didn’t get sidetracked from the soup…. The creator of this cauliflower sauce recipe made an Ebook full of ways you can use this healthy cauliflower white sauce in a variety of recipes. After looking through the Ebook, I was blown away at all the different recipes should could make healthier.
The only thing I didn’t like about it, was that to make the soup creamy it used 2 cups of half and half. I’m not a big fan of having a deliciously healthy recipe & then throwing half and half in… especially when there is a great alternative. I decided to make the creamy cauliflower sauce and substitute it for the half and half. It worked beautifully! So now, you have a tomato soup with a cauliflower base…. basically very creamy, but healthy too!
I made a couple alterations to the original cauliflower sauce, so here is how I did mine. It is a bit more simplistic, but still tasted great! A lot of these suggestions came from my sister-in-law.
I just used frozen cauliflower- about 2-3 cups worth. Then boiled it for about 8-10 minutes. Then I put about 2 tablespoons of chicken bouillon into the water I boiled the cauliflower in and mixed it in thoroughly. I let the cauliflower sit for a couple minutes and cool. Then I took out the cauliflower and put it in the blender with just a bit of the chicken broth. I blended this for about 2 minutes in the blender. Then I added about 1/3 of the traditional block of neufchatel cream cheese, about 1/2 cup of low fat cottage cheese, and then about 1 tablespoon garlic powder. I blended this for another couple minutes until it was smooth. You can add as much of the chicken/cauliflower broth as you would like to get the desired consistency. It was delicious!
Then, the only alteration I made to the Tomato Parmesan soup besides using the cauliflower sauce in place of cream, was I added about 1 lb. of chicken. I used about 7 chicken tenderloins. I de-thawed them and then added them to the crockpot at the beginning with everything else. Just before serving the soup I shredded the chicken. I wanted the soup to be a bit more hearty, and it honestly turned out great!