Asiago Alfredo

DSC_0044I saw this recipe for Creamy Cauliflower sauce yesterday and knew immediately that I wanted to try it out.  Her recipe looks to be very low calorie however it’s high on carbs.  If you wanted to follow that recipe you could sub half almond milk and half heavy cream instead of the milk and possibly just use garlic powder. (They sell roasted garlic powder now that I think about it! That would be amazing.)  I like the way my alfredo comes out so I knew I was going to change this up a lot.  I like the idea of using cauliflower to stretch out the sauce.  This cuts the calories down by about 400 for the whole recipe.  That’s awesome. 


The steamer bags of cauliflower at Target hold about 10 ounces of cauliflower and I happened to have it in the house. No chopping! So easy.  I wasn’t going to use 5-6 cups of cauliflower because unfortunately I’m the only one eating low carb in my house again! It has really stunted my food blogging.  A LOT of the recipes here I developed for my husband and without that inspiration I’m struggling a bit.  I am starting to find my footing once again and will continue to bring on the recipes.  (He still eats my desserts!) 


Steaming is so quick in the microwave.  Just pour in the broth until they are mostly covered. They don’t have to be drowning in broth.  


Save the broth! You’ll need it for the purée.  I was amazed at how smooth this gets.  I’m really glad I struck upon Pinch of Yum’s recipe. (WOW! She has 935,000+ pins on that recipe! Well it is a fantastic idea!)


Asiago cheese is so delicious! There’s a recipe my sister makes,  which I have yet to steal from her (I’ll get it eventually!), using  Asiago cheese that I had vivid flashbacks about today.  Her version includes pasta but who cares about pasta?? It’s the sauce and the Asiago cheese that are amazing! 


Time for bacon! You’ll notice in this recipe I don’t use a lot of salt.  The cheese has a lot of sodium already and once the bacon is added it gets very flavorful.


You can eat this with anything you want Alfredo sauce on but today I made roasted chicken.  I have been craving white chicken meat lately.  I usually eat a lot of chicken thighs with the dark fatty meat and skins on of course.   Chicken breasts with the bone in is the only way to go! I’m telling you.  No more dry chicken.  I bought them with the skin on and wow is that skin a treat in itself.  Aren’t they huge?? Just roast on the middle oven rack for 45 minutes at 425 degrees and they come out perfect.  It’s almost like a rotisserie chicken. I just use Montreal Steak seasoning on the chicken.  It’s perfect.  I love this stuff! It’s perfect on steaks of course but I love it on chicken too!  It makes the skin taste unbelievable. 




Check out that fantastic skin!! So crispy. I plan on using the Asiago Alfredo as a topping/dip for this chicken tonight! I love having a jar of this in my fridge.  Forget about that store bought stuff. 


The background for this picture is my favorite children’s book right now!  Every now and then we land upon a library book that we can’t live without. This is definitely one of them.  It reads so easily and quickly.  It makes me smile and feel really good when I read it.  I don’t know about you but that’s almost crucial for making bedtime less of a drag.  My kid gets 3 books every night.  A ridiculous habit that we gave into when he was 3.5 years old!  It works out for us though because if he’s stalling bedtime we reduce books.  “Ok two books now..” and it keeps the machine running smoothly.  Sneezy the Snowman is the name of the book.  It’s a keeper. 


Asiago Alfredo
Write a review
  1. 10 ounces cauliflower
  2. 16 ounces broth (chicken or beef is fine.)
  3. 1/2 cup heavy cream
  4. 1/4 cup unsweetened almond milk
  5. 4 ounces cream cheese
  6. 3 ounces Asiago cheese grated
  7. 2 tbsp parmesan cheese
  8. 3-4 slices of bacon chopped into bits
  9. 1 tsp pepper
  10. 1/8 tsp salt
  11. 1/4 tsp garlic powder
  12. 1/2 tsp italian seasoning
  1. Steam cauliflower for 10 minutes in a 1200 watt microwave with enough bone broth to cover them mostly up. (About 16 ounces)
  2. Strain the cauliflower and reserve the broth.
  3. Using a food processor blend the cauliflower with 1/2 cup broth until very smooth. About 2 mins. Touch it with your (clean) fingers and rub them together to make sure all the grit is gone.
  4. Add cauliflower puree to a pot and set the stove to medium heat.
  5. Combine the rest of the ingredients and stir with a whisk.
  6. Everything should melt and come together within 10 minutes.
Up Late Anyway


    • Elizabeth Nimphius says:

      I just had another taste. It’s seriously delicious. It’s a really thick sauce too! Hope you love it!

  1. Debra says:

    Making this today; so excited! How much bacon did you use Elizabeth? I’m in the middle of a move/downsize and am still searching for all my kitchen stuff and can’t find my scale….do you think the 10 oz of cauliflower would be about 1/2 of a medium size cauliflower?

    • Elizabeth Nimphius says:

      I see why I forgot to include the bacon on my ingredients list! I didn’t write it down either. From memory it was about 3 slices of bacon. Maybe four! Cauliflower sounds good.

  2. Deb says:

    This looks like it would be a great base for a Cauliflower soup. I would add chopped steamed Cauliflower and thin it out with more broth, or 1/2 & 1/2. Topped with some snipped fresh chives….

Comments are closed.