Did you ever
make a recipe that you were truly scared to serve because you weren’t sure if
it would actually turn out tasting good or not?! This is one of those recipes for me. I have to apologize to the original
author/post because I should not have doubted the yumminess of this
recipe! It isn’t healthy by any means
with the addition of the alfredo sauce, but it sure is good. I also cut down on the amount of alfredo
sauce used (actually I just used 2 heads of cauliflower instead!) so it wasn’t
so over-powering. This got rave reviews
from my family. I was greedy and wouldn’t
share any of the leftovers either. I
LOVED this.
1 head large cauliflower, stem and leaves removed and cut into small florets
2 cups of alfredo sauce
1 tbsp fresh sage, chopped
1/4 cup bacon bits
1/4 cup almond meal
1/4 cup parmesan (reggiano) cheese, grated
Place a large
pot full of water on the stove to boil.
Pre-heat your oven to 425 F. If your Alfredo sauce is cold, warm it in a
medium sized sauce pan. Once your water is boiling, add a healthy amount of
salt to the water. Add your cauliflower florets to the water and simmer for
about 3 minutes. Strain the cauliflower, so that all the water is removed. Stir
the cauliflower into the alfredo sauce. Add the sage and bacon bits, as well. Once
the cauliflower is evenly coated with the cheese sauce, pour it into a greased
baking pan. I used a 9 inch round silicone baking pan, but a 9x13 casserole pan
will work, as well. All we're really doing is browning the top. It's all
already mostly cooked, at this point.
Dust the top
of the cauliflower with the almond meal and parmesan cheese. Bake in the oven
for about 15 to 20 minutes, or until the top is nice and toasty brown.
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