If health and looks didn’t matter, I’d probably eat fettuccine alfredo pretty much everyday. What’s better than long, silky noodles swimming in luscious cream. Exactly. Nothing.

Okay, maybe a bloody steak with fries and bernaise sauce; maybe mussels in a walnut-pesto sauce; maybe fried eggs…over anything. You get the point. So as a compromise, I’ve doused what should have been a healthy meal with a white wine cream sauce. I guess the equivalent of washing down chicken tenders and fries with a diet soda.

Recipe post jump

Roasted Cauliflower with Grains and White Wine Cream Sauce

Roast the cauliflower (drizzle in oil, salt and pepper) at 400 for about 45 minutes, tossing once or twice.

With about 30 minutes left to go, sweat out a bit of onion and garlic in butter, oil, salt and pepper.  Add in a cup of half and half and a 1/4 cup of white wine.  On med-low heat, and stirring every once in a while, let that go for um, like 20 minutes.

Now, at that point 80 didn’t think it was thick enough so he whisked in a spoonful of flour.  And then another spoonful of flour and just kept whisking until it was thick and the clumps disappeared.  I’m fairly certain this is not the way to make a proper sauce, but hey, it worked for us.  Right before it was served, we sprinkled in some fresh parsley.

And the grain part, we used Kashi 7 grain and just followed the package instructions.  It’s a little chewy for me, but I felt very healthy eating it.