Meet The Parents

Since we moved to St. Louis two weeks ago, we’ve been living with my in-laws. We’ll continue living with them until we close on our house in October. I know what you’re thinking…but I can assure you, it’s not nearly as bad as it sounds. In fact, I couldn’t ask for better in-laws to live with. And I can only imagine that the feeling is mutual 🙂

In all seriousness, I’ve been enjoying spending time in my in-laws’ spacious kitchen, whipping up dinner each night. Of course I can’t wait until my own dishes and gadgets aren’t packed away in boxes, but in the mean time, I get to pretend I’m the personal chef of the household. I’ve found that its easier cooking for four people than two, AND I get to experiment with whatever I want, and no matter what, everyone’s just happy there’s a home-cooked meal!

Last night’s dinner was definitely experimental, as I was not convinced that the Cauliflower Alfredo Sauce would be as delicious as Jess over at Cupcakes and Kale claimed. As it turned out, the white beans, steamed cauliflower, and milk pureed together created a creamy sauce that had the look and feel of its sinful counterpart. The original recipe used plain, unsweetened almond milk, making this vegan; I used skim milk in my version. Don’t forget the addition of the bright green kale and sun-dried tomatoes – they made the dish extra healthy and colorful. The best part was that everyone was very pleased with their bowl of pasta with this Faux Alfredo sauce. 

The store I was at was out of lacinato kale, so I used curly kale instead…

Cauliflower Alfredo Sauce with Kale and Sundried Tomato

What You Need

  • 1/2 head cauliflower cut into florets, about 2 cups
  • 1 cup white beans (drained and rinsed if using canned)
  • 1 - 1 1/4 cup non-fat or almond milk
  • 3 tablespoons extra virgin olive oil, divided
  • 1 large shallot
  • Salt & pepper to taste
  • 2 cups lacinato kale, chopped
  • 1/3 cup sundried tomatoes, packed in oil, chopped into pieces
  • Dash nutmeg
  • 1 pound rigatoni pasta, cooked according to package directions

What To Do

  1. In a large pot, bring water to a boil. Add cauliflower florets and cook until soft, about 15-20 minutes. Drain.
  2. While the cauliflower is cooking, heat 1 tablespoon of olive oil in a pan and saute the shallots until softened and lightly browned. In a separate pot, cook pasta according to package directions. Drain.
  3. Place the cooked cauliflower in a blender along with the white beans, milk, sauteed shallots, remaining 2 tablespoons of oil, and a dash of nutmeg. Blend until silky smooth. Season to taste with sea salt & pepper.
  4. Pour enough sauce needed to coat the cooked pasta and mix. Fold in the sundried tomatoes and chopped kale. Heat through until kale has wilted.

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