Did I ever tell you that I hate vegetables? Hopefully I haven’t, because I don’t hate them. But I used to. Oh, how I used to.
As a stubborn, indignant child, I would refuse to eat vegetables at all costs. This would start out as simply as me eating around my vegetables on my dinner plate. Then I would move the vegetables around my plate with my fork. (Because in child’s logic, when you spread them out, they look fewer and farther between, right?) I would sit at the table until everyone else was done and my vegetables were cold. Now cold, they probably did taste almost as gross as I imagined they did.
My utter loathing of vegetables mostly came from stubbornness. But. BUT. I also think there are loads more interesting ways to prepare vegetables than heating up a watery can of green beans (still ick).
Cauliflower is an easy vegetable for me. It’s not a crazy color or a crazy taste. It’s just cauliflower. I was quite pleased when I stumbled upon this recipe because Alfredo is a great addition to most vegetables, and it’s even better that this Alfredo is a healthier version than most out there.
Also, can we talk about roasting veggies for a minute? It makes them soooo good! I don’t know the science behind the roasting magic, but it really does do wonders for vegetables.
Chop a head of cauliflower, and sprinkle with olive oil. Prepare to roast.
Combine ingredients for Alfredo sauce in a small saucepan. Whisk until it thickens.
Heat up those silly frozen peas.
Combine it all in a nice, big bowl. Reserve some of the Alfredo sauce for topping individual portions.
Pat yourself on the back. I feel healthier just looking at this.
Roasted Cauliflower with Alfredo and Peas
1 large head of cauliflower (about 3 lbs.)
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon cornstarch
1 cup milk
1/2 cup Parmesan cheese
1/2 cup plain, Greek nonfat yogurt
1 cup frozen peas
1/3 cup water
pepper to taste (optional)
Preheat the oven to 425 degrees F. Line a baking sheet with foil for easy cleanup. Chop the head of cauliflower into florets, and spread on the baking sheet. Drizzle the florets with the olive oil. Roast for about 20 minutes, until the cauliflower tips are browned and crisp, and the cauliflower is tender when pierced with a fork. Set aside.
Combine the butter and cornstarch in a small saucepan over medium heat. Whisk together as the butter melts and it starts to bubble. Slowly pour the milk into the mixture while whisking. Heat until the mixture thickens and starts to bubble on the edges. (It should not be a full boil.) Add the Parmesan cheese and Greek yogurt, and stir on low until the mixture is smooth.
Meanwhile, combine the peas and water in a small saucepan over medium heat until heated through, about 6 minutes.
Combine the roasted cauliflower, 1/2 of the Alfredo sauce, and peas in a large bowl. Mix well. Serve individual portions with extra Alfredo sauce, and top with pepper if desired.
Adapted from The Shiksa