Do you feel it? Fall is in the air! Time to start busting out those cute boots and cozy sweaters. Bring on fall I say! And with the crispness of fall also come football season and comfort food deliciousness! Some of my most favorite football memories come from family and friends gathering and cheering on their favorite teams over a smorgasbord of culinary offerings. My mouth is already watering and my pants just got tighter… So to help fight the bulge and to help make smarter choices this fall Silk® is challenging everyone to support #MeatlessMondayNight – an incentive to sideline meat and focus more on other delicious options! Meat is NOT the only source for good for you protein!
One of my favorite meals and offerings of fall is creamy and thick pasta dishes! They just scream comfort. So I decided to makeover one of my fall favorites and take on the #MeatlessMondayNight challenge! You’re family will have NO idea they are eating so much veggies and healthy STUFF! I was amazed when my kids scarfed this stuff down.
- 8 Gloves of garlic, minced
- 2 Tablespoons grass fed butter
- 1 Large head of Cauliflower
- 6-7 Salted Water
- ½ Cup Silk® Almond Milk
- ½ Fresh Parmesan Cheese
- 1 tsp nutmeg
- Salt & Pepper to Taste
- Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
- Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup of salted water, sauteed garlic/butter, salt, pepper, and Almond Milk. Blend or puree for several minutes until the sauce is very smooth. Then add freshly grated Parmesan cheese. Adding more Almond milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Have you tried spaghetti squash as an alternative for noodles? It is one of my favorite swaps and even my kids love it! To Bake Spaghetti squash just cut squash in half, scoop out gunk and seeds. Then turn spaghetti squash upside in 9×13 baking dish and add 1/2 cup water cook for 30-35 minutes at 375 degrees
Using Almond milk is a easy and healthy swap! It gives the sauce a great creamy texture.
This sauce is just down right pretty!! It is sooo good I was eating it by the spoonful! I couldn’t stop myself 🙂 Swap out Parmesan cheese for Cheddar and you have yourself a divine mac n’ cheese sauce – really the possibilities are endless for this sauce!
So this fall I challenge you to embrace #MeatlessMondayNights for more delicious recipes make sure you check out Silk’s® Sideline Meat web page for more drool worthy meatless recipes! And to find Silk® products near you check out their store locator
This conversation is sponsored by Silk. The opinions and text are all mine.