roasted cauliflower alfredo with peas
recipe for roasted cauliflower alfredo with peas . creamy, nourishing greek yogurt alfredo sauce . low fat, gluten free, vegetarian, kosher.
cauliflower, frozen peas, butter, cornstarch, milk, parmesan cheese, nonfat greek yogurt, salt and white or black pepper to taste
- 3 lbs cauliflower
 - 1 cup frozen peas
 - 1 tbsp butter
 - 1 tbsp cornstarch
 - 1 cup milk
 - 1/2 cup parmesan cheese
 - 1/2 cup nonfat greek yogurt
 - salt and white or black pepper to taste

- place a rack in the center of your oven and preheat to 425 degrees f.
 - pull the leaves off of the cauliflower base.
 - cut off the lower part of the stem.
 - cut the head of cauliflower into four quarters.
 - slice each quarter into 6 8 pieces.
 - give all the florets a thorough rinse in a colander.
 - shake them dry.
 - spread the florets out in an even layer on 1 2 baking sheets.
 - drizzle the florets evenly with 1 tbsp olive oil.
 - toss the florets to coat them fully with oil.
 - i use clean hands for this.
 - place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes.
 - while the cauliflower is roasting, pre measure the remaining ingredients and have them ready to go by the stovetop.
 - remove the baking sheet from the oven.
 - use tongs to turn over the florets, making sure that the florets with flat surfaces are pressed directly against the baking sheet.
 - this will enhance caramelization.
 - return the baking sheet to the oven.
 - let the cauliflower roast for 10 20 minutes longer till tender.
 - when it's ready you will be able to pierce it easily with a fork.
 - for more detailed cauliflower roasting instructions with step by step photos, click here.
 - while cauliflower finishes roasting, prepare your peas and alfredo sauce.
 - place frozen peas in a small saucepan with 1/3 cup of water.
 - bring to a boil, stir, and simmer, stirring occasionally, for 8 10 minutes till warmed through.
 - drain.
 - meanwhile, make your greek yogurt alfredo sauce.
 - melt butter in a saucepan over medium heat.
 - whisk in cornstarch or potato starch to form a thick paste.
 - add the milk slowly, 1/4 cup at a time, whisking constantly to keep the sauce smooth.
 - once the full cup of milk has been added, heat till the mixture thickens and becomes bubbly around the edges.
 - do not let the milk come to a full boil.
 - pour in the grated parmesan and whisk to melt the cheese into the sauce.
 - turn heat to low.
 - whisk in the greek yogurt till smooth and heated through.
 - remove from heat.
 - season with salt and white or black pepper to taste i use about 1/2 tsp of salt and 1/4 tsp pepper.
 - as written, the sauce is nice and thick if you'd like it a little thinner, add 1/4 cup more milk and continue to heat till you reach the texture you desire.
 - keep in mind that the sauce will thicken more as it cools.
 - place the roasted cauliflower into a large mixing bowl along with the cooked, drained peas.
 - toss to combine.
 - serve each portion of roasted cauliflower and peas with the warm greek yogurt alfredo sauce.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3 lbs cauliflower
- 1 cup frozen peas
- 1 tbsp butter
- 1 tbsp cornstarch
- 1 cup milk
- 1/2 cup parmesan cheese
- 1/2 cup nonfat greek yogurt
- salt and white or black pepper to taste

 ### Assistant: The ingredients you'll need are:
- 3 lbs cauliflower
- 1 cup frozen peas
- 1 tbsp butter
- 1 tbsp cornstarch
- 1 cup milk
- 1/2 cup parmesan cheese
- 1/2 cup nonfat greek yogurt
- salt and white or black pepper to taste


You can follows these steps to make the recipe:
- place a rack in the center of your oven and preheat to 425 degrees f.
- pull the leaves off of the cauliflower base.
- cut off the lower part of the stem.
- cut the head of cauliflower into four quarters.
- slice each quarter into 6 8 pieces.
- give all the florets a thorough rinse in a colander.
- shake them dry.
- spread the florets out in an even layer on 1 2 baking sheets.
- drizzle the florets evenly with 1 tbsp olive oil.
- toss the florets to coat them fully with oil.
- i use clean hands for this.
- place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes.
- while the cauliflower is roasting, pre measure the remaining ingredients and have them ready to go by the stovetop.
- remove the baking sheet from the oven.
- use tongs to turn over the florets, making sure that the florets with flat surfaces are pressed directly against the baking sheet.
- this will enhance caramelization.
- return the baking sheet to the oven.
- let the cauliflower roast for 10 20 minutes longer till tender.
- when it's ready you will be able to pierce it easily with a fork.
- for more detailed cauliflower roasting instructions with step by step photos, click here.
- while cauliflower finishes roasting, prepare your peas and alfredo sauce.
- place frozen peas in a small saucepan with 1/3 cup of water.
- bring to a boil, stir, and simmer, stirring occasionally, for 8 10 minutes till warmed through.
- drain.
- meanwhile, make your greek yogurt alfredo sauce.
- melt butter in a saucepan over medium heat.
- whisk in cornstarch or potato starch to form a thick paste.
- add the milk slowly, 1/4 cup at a time, whisking constantly to keep the sauce smooth.
- once the full cup of milk has been added, heat till the mixture thickens and becomes bubbly around the edges.
- do not let the milk come to a full boil.
- pour in the grated parmesan and whisk to melt the cheese into the sauce.
- turn heat to low.
- whisk in the greek yogurt till smooth and heated through.
- remove from heat.
- season with salt and white or black pepper to taste i use about 1/2 tsp of salt and 1/4 tsp pepper.
- as written, the sauce is nice and thick if you'd like it a little thinner, add 1/4 cup more milk and continue to heat till you reach the texture you desire.
- keep in mind that the sauce will thicken more as it cools.
- place the roasted cauliflower into a large mixing bowl along with the cooked, drained peas.
- toss to combine.
- serve each portion of roasted cauliflower and peas with the warm greek yogurt alfredo sauce.
- .

