Alfredo is a favorite of mine but I can't have it because the cream is too heavy for my stomach. So when I saw an alfredo recipe made with cauliflower and milk, I had to try it. Here is how I made this delicious Turkey, Broccoli and Cauliflower Alfredo with Penne dish. We had leftover turkey breast from a roast I made the night before so I also wanted to use up all the leftovers as well. If you want to remove it and substitute another cooked protein like chicken, that would work too. This is a great easy Gluten Free dish for any weeknight for sure.
THE REVIEW: We all loved it - even the kids. I didn't tell them how I made it beforehand until my son went to get seconds. Score one for mom!
Ingredients:
½ lb cooked chopped Turkey Breast
3 cups of frozen broccoli defrosted
3 cups of frozen cauliflower defrosted
1 cup of chicken broth (low sodium)
1 lb pound of Gluten-Free Penne Pasta
2 garlic cloves
⅔ cup 1% milk ( I used 0% milk but it could have used a little more fat)
2 tablespoon unsalted butter
1 teaspoon pepper
1 teaspoon lemon juice
½ teaspoon salt
½ cup Romano Cheese (grated)
Instructions:
- Cook pasta according to the package.
- Place flour in the saucepan. Gradually add stock and stir with a whisk until flour is completely dissolved.
- Then add garlic, cauliflower 2 cups and bring to a boil. Cook about 5-10 minutes.
- Add the cauliflower mixer to the food processor or blender. Then add milk, butter, pepper, lemon juice, and cheese (1 oz).
- Add mixture back to the saucepan, add the cooked turkey, then add the defrosted 2 cups of broccoli and the 1 cup of cauliflower cook for 5 minutes.
- Add cooked penne to the saucepan and toss.
- Add 1 oz grated cheese and serve immediately.
Enjoy! Feel free to add more grated cheese and butter to your taste.
Here is the printable for your convenience.
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Ingredients
- ½ lb cooked chopped Turkey Breast
- 3 cups of frozen broccoli defrosted
- 3 cups of frozen cauliflower defrosted
- 1 cup of chicken broth (low sodium)
- 1 lb pound of Gluten-Free Penne Pasta
- 2 garlic cloves
- ⅔ cup 1% milk ( I used 0% milk but it could have used a little more fat)
- 2 tablespoon unsalted butter
- 1 teaspoon pepper
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ cup Romano Cheese (grated)
Instructions
- Cook pasta according to the package.
- Place flour in the saucepan. Gradually add stock and stir with a whisk until flour is completely dissolved.
- Then add garlic, cauliflower to 2 cups, and bring to a boil. Cook about 5-10 minutes.
- Add the cauliflower mixer to the food processor or blender. Then add milk, butter, pepper, lemon juice, and cheese (1 oz).
- Add mixture back to the saucepan, add the cooked turkey, then add the defrosted 2 cups of broccoli and the 1 cup of cauliflower cook for 5 minutes.
- Add cooked penne to the saucepan and toss.
- Add 1 oz grated cheese and serve immediately.
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Janet Barclay
I almost didn't read this when I saw "alfredo" because I thought it would be high fat - I'm so glad to see that's not the case! I don't often see frozen cauliflower in my store - do you think it would be good with frozen California mix (broccoli, cauliflower and carrots)?
Sabrina
I would try the California mix, Janet. From what I recall, the mix has sliced carrots so it would probably work. Thanks for stopping by and leaving a comment.
Susan cooper
looks like a good recipe for after thanksgiving use of turkey. I'm definitely filing it away for then. Sounds yummy