Original recipe here
1 bag Birds Eye Steamfresh Garlic Cauliflower
1 1/4 cup skim milk
3 oz. cream cheese
1 T flour
1 T butter
1 tsp. salt
3 garlic cloves, minced
1 cup Kraft Italian Five Cheese shredded cheese
1/3 cup chicken stock
Steam cauliflower in the microwave according to package directions. Add to blender along with milk, cream cheese, flour, and salt. Blend until smooth. In a large sauce pan, melt the butter over medium heat and add garlic. Sautee garlic for one minute. Add the cauliflower mixture to the pan and simmer for 5 minutes, stirring constantly, until sauce thickens. Remove the pan from the heat and add the cheese. Stir and cover. Let the sauce stand for 5-7 minutes to thicken.
Boil salted water and cook fettuccine to al dente. Drain and add to the sauce pan. Mix. Add chicken stock or salted pasta water to thin sauce as needed (I added about a 1/3 cup). Serve.
I like to add about 1/3 cup of chicken stock or pasta water at the end to thin out the sauce a bit (you can also do it before adding the noodles)
Served with grilled chicken and broccoli
For the other recipes from this week, click on the links below:
Tuesday- Four Cheese Stuffed Shells
Wednesday- Balsamic Caprese Pasta
That's the end of Recipe Week! Hope you found a new recipe or two to try!
And don't forget to enter the FREE BLOG DESIGN giveaway. The winner will be announced on Tuesday!