Directions:
- Cook the cauliflower for 20 minutes until it is soft. (steam or boil) I prefer to steam mine.
- Cook the shallots over medium heat until translucent (around 10 minutes). Add the chicken stock and continue to cook for another few minutes.
- Once the shallots and cauliflower has cooled, pop it into your blender and puree until it is perfectly silky and smooth. You don’t want any chunks, because this is your alfredo sauce!
- Toss the alfredo sauce over your whole wheat pasta and add the parmesan cheese. Serve warm immediately. (You could also steam some broccoli and add to the pasta with some grilled chicken, yum.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.09 Kcal (1164 kJ) | ||
| Calories from fat | 136.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.12g | 23% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 456.63mg | 19% | |
| Potassium | 466.22mg | 10% | |
| Total Carbs | 22.59g | 8% | |
| Sugars | 6.72g | 27% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 13.52g | 27% | |
| Vitamin C | 39.7mg | 66% | |
| Iron | 5.3mg | 30% | |
| Calcium | 381.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 112.5 Kcal (471 kJ) | ||
| Calories from fat | 55.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 23% | |
|---|---|---|---|
| Cholesterol | 9.26mg | 8% | |
| Sodium | 184.73mg | 19% | |
| Potassium | 188.61mg | 10% | |
| Total Carbs | 9.14g | 8% | |
| Sugars | 2.72g | 27% | |
| Dietary Fiber | 1.49g | 15% | |
| Protein | 5.47g | 27% | |
| Vitamin C | 16.1mg | 66% | |
| Iron | 2.2mg | 30% | |
| Calcium | 154.4mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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