Caulifredo Sauce

Chef Del Sroufe is a chef in Columbus, OH.  He has written several cookbooks, including The Forks Over Knives Cookbook and Better Than Vegan.  It was in the later that I learned about Cauliflower Puree.  Now it seems to be popping up everywhere, including in a recent issue of Wegman's Menu. It's a great way to make creamy foods in a healthier way.  Cauliflower is an incredible source of Vitamin C and a great source of fiber, folate, choline, B6, and Vitamin K.  It's low in calories and has a low glycemic load.  One of my favorite dishes used to be fettuccine alfredo, but it is so loaded with fat from cream and butter that I no longer believe eating it is worth the sacrifices to my health.  After seeing Chef Sroufe's Cauliflower Puree and several recipes using it to make alfredo sauce, I tried it for myself.  Most recipes I found didn't look like the traditional alfredo sauce that I was used to, so I adapted this recipe from The Joy of Cooking.  Here it is...

Caulifredo Sauce

1/4 cup raw cashews
3 garlic cloves
8 cups steamed cauliflower (steam until very soft)
1/2 cup nutritional yeast
1/2 tsp nutmeg
Salt and pepper, to taste

Place cashews and garlic into food processor and process until crumbly.  Add remaining ingredients and process until smooth.  Add water (from steaming cauliflower, if you have it) as needed.  Serve over pasta.  Mix with equal amounts of your favorite marinara sauce for a yummy pink sauce.

White Bean Dip with Pita Chips

A couple of years ago, my mom bought me Giada de Laurentis's book Everyday Italian.  I have leafed through it and used a recipe or two, but had not explored it in depth.  Then, I recently watched The Food Network's Chef0graphy about Giada de Laurentis.  Even though it was late, I was inspired to grab her book off the shelf and go exploring.  The next morning I made two recipes to eat at a picnic we were going to that day.  One of those recipes was the White Bean Dip with Pita Chips.  It essentially is the Italian version of hummus.  It is so incredibly good!  Last night my husband asked if there was any left to dip some vegetable sticks in.  There wasn't, but there is now.  I actually made a double batch.  I hope there's still some left by the time he gets home from work!  Just kidding.  It's tempting though.  It's also wonderful in tuna salad instead of using mayo.  It adds more flavor, not to mention nutritional value.
White Bean Dip with Pita Chips
1 (15 oz) can cannellini (white kidney) beans, drained and rinsed
1/4 cup (loosely packed) fresh flat-leaf parsley leaves (or 2 tbsp dried)
2 tbsp fresh lemon juice (from about 1/2 lemon)
1 garlic clove
1/2 tsp salt
1/4 tsp pepper
1/3 cup olive oil
In the bowl of a food processor, combine all ingredients except the olive oil.  Pulse on and off until the mixture is coarsely chopped.  With the machine running, gradually mix in the olive oil until the mixture is creamy.  Season with additional salt and pepper to taste, if desired.  Serve with pita wedges, toasted baguette slices, vegetable slices, etc.
Personal Note:  I substitute half the olive oil with plain, low-fat yogurt.  I also usually make a double batch since it goes so quickly

Pasta Sauce

This is a sauce I adapted from Rachel Ray's Tomato-Basil Sauce recipe and the Spaghetti Sauce recipe from Better Homes and Gardens New Cookbook.  To save time and money, I've started making this using the large cans of tomatoes from the local warehouse club (105 oz, I believe).  I just multiply the following recipe by 7.  This results in 20+ 3-cup containers in my freezer.  It's a basic tomato sauce that I add to depending on what is available, what's on sale, or whatever I feel like adding.

Pasta Sauce
1 onion, chopped
3 cloves garlic, chopped
1 can crushed tomatoes (28 oz)
1 can diced tomatoes (15 oz)
1 cup broth
1 can tomato paste (6 oz)
2 teaspoons dried basil (or to taste)
2 teaspoons dried oregano (or to taste)
1 teaspoon dried thyme (or to taste)
2 bay leaves

Saute onion and garlic.  Add remaining ingredients and simmer at least 20 minutes. Serve over pasta.