Oh my! I made this for dinner tonight ~ FANTASTIC!! I threw 5 cloves of garlic (we like garlic) in the pot with the broth and cauliflower instead of sauteing (sp?). I didn't use onions at all.
I added 2 triangles of low fat LC cheese to the blender with the parmesan as we are cheese lovers.
Crazy good!
I topped it with sauted asperagus and enoki mushrooms.
First I made the sauce, as directed basically, intending to use it as a pasta sauce. However, it didn't totally float my boat as a sauce. However, I added a bit more broth and turned it into a truly yummy soup. It's really convincing as a thick, creamy potato soup. I added some sliced smoked turkey breast (extra lunch meat I had on hand), green onions, sauteed mushrooms and topped with a tiny amount of smoked cheddar, and it was sinful Absolutely perfect for cooler winter weather.
Could this be done with frozen cauliflower or does it have to be fresh? Sounds like it would be great with some Cajun seasoning mixed in for a kick.
I've only done this recipe with frozen cauliflower- I let it thaw, dabbed it dry as much as possible then tossed it all in the chicken broth. I did 2 to 1 ratio (2 cups cauliflower to 1 cup of broth) and it seemed to work just fine.
I made this into a soup and added broccoli, 4oz chicken tenderloin, 1/2 cup corn, and 1oz reduced fat sharp cheddar. It made 2 HUGE bowls and is super filling!
I made this recipe today with a few substitutions. Instead of parmesan, I added light cream cheese. I also added about 1/2 t of white pepper, and 1/4t of smoked paprika. It was a wee bit runnier than I expected but reminded me of baked potato soup that I used to make. SO GOOD. I added a bit of LF shredded cheddar, green onions, a few bacon bits, and a spoon of LF sour cream on top. Freaking phenomenal. I put my ingredients into the recipe builder on ************ and it gave me 59 cals a serving (without the toppings).
Wow. It's GREAT. I'm eating a bowl of my "mock baked potato soup" as I type this.
Bumping up this thread- I tried it with roasted cauliflower, it was WAY more delicious and it added a lot of flavor too though it darkened the sauce (it's almost the color of mushroom soup) which may be a problem if you are trying to "fool" somebody into thinking it's the classic Alfredo sauce.
Regardless of appearance, I think I shall be making the "alfredo" sauce this way from now on.
Absolutely perfect for cooler winter weather.
