Introducing vegetables to any dish is a win for nutrition, but the cauliflower that’s blended into alfredo sauce here adds silky richness, too. Try this sauce as a leveled-up alternative to traditional alfredo sauce in any of your favorite recipes.
2 ½ cups cauliflower florets (about ½ small head)
1 cup half-and-half
½ cup Armanino Grated Parmesan Cheese or 3 Cheese Blend
½ teaspoon garlic salt
1 lb Armanino Four Cheese or Beef Ravioli (1 package)
1 ½ cups shredded rotisserie chicken
¾ cup frozen petite peas
kosher salt and ground black pepper
Bring a medium pan of salted water to boil; add cauliflower. Simmer on low heat 15-20 minutes or until very tender. Drain, reserving about 1 cup cooking water.
Combine cooked cauliflower, half-and-half, cheese, and garlic salt in blender; process until very smooth. Blend in some of the reserved cooking water as needed to adjust sauce consistency. Return sauce to pan and keep warm.
Cook ravioli as directed on package, adding peas for the last 3 minutes of cooking. Drain.
Add chicken to sauce in pan. Cook on medium heat 3-5 minutes or until chicken is heated through. Add drained ravioli and peas; toss until coated. Season with salt and pepper, if desired.
Sauce can be prepared ahead of time. Cool, then refrigerate up to 3 days.
Substitute frozen peas & carrots or other favorite frozen vegetable for the peas.