White Bean and Cauliflower Alfredo Sauce

By Kimberly Maloomian, RD, LDN | The Miriam Hospital | Providence, RI

Use this to top spaghetti squash or roasted asparagus. It is also great as a sauce for grilled beef, bison or lamb.

Servings: 10 | Prep Time: 10 | Cook Time: 10

Calories: 126 | Total Fat: 8g| Total Carbs: 11g | Protein: 4g

Ingredients:

1 sweet onion, chopped

1 garlic clove, copped

1 15oz. can cannellini beans

2 tbsp. olive oil

1 c. skim milk

1 c. cauliflower florets

½ c. mascarpone cheese

Salt and pepper as needed

Instructions:

1. Put on a small pot of water at high heat until water reaches a boil, add cauliflower and cook until very tender.

2. Heat olive oil in sauté pan, add onion and garlic and cook until translucent.

3. While onions are cooking, strain and rinse beans. When onions are cooked add beans to pan for 2-3 minutes to heat.

4. Remove cauliflower from water and place in blender. Add onion and beans. Pulse the blades a few times, then add milk and blend until smooth. Add mascarpone and blend until incorporated. Season with salt and pepper.