Healthy Carbonara
Try this Healthy Carbonara recipe, or contribute your own.
Try this Healthy Carbonara recipe, or contribute your own.
- sea salt and pepper to taste
- juice from 1/2 lemon
- 2 tbs water
- 1 medium size cauliflower cut into florets
- 1 can organic full fat coconut cream
- 3 tbs grass fed butter
- 4 slices of free range bacon (i just used the eye pa
- 1 cup grated organic grass fed cheese
- 2 tbs grated organic grass fed parmesan cheese (extra fo
- Carbohydrate 1.014025 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.0470000007003546 g
- Protein 0.04465 g
- Saturated Fat 0 g
- Serving Size 1 1 cup (27g)
- Sodium 78.226 mg
- Sugar 0.967024999299645 g
- Trans Fat 0 g
- Calories 3 calories
Step-by-step
- Pulse cauliflower into rice-size grains and cook until tender (around 20 minutes).
- Add the rest of the ingredients until the butter has melted.
- Put in a food processor or use a stick blender and blend until smooth.
- While the cauliflower is cooking, fry the bacon in a frying pan until browned (a few minutes).
- Add the white sauce with cheeses to the bacon in the frying pan and cook until the cheese has melted and the sauce is hot.
- Thermomix Instructions:
- Put cauliflower florets into the Thermomix and pulse on reverse and speed 5 for 4 to 5 seconds until cauliflower is rice-size.
- Cook cauliflower at 100°C, reverse, and speed soft (mixing spoon symbol) for 5 minutes.
- Add the rest of the ingredients and cook at 90°C on speed 4 for 4 minutes. (When you squeeze the lemon, leave the measuring cup in place and squeeze the juice directly onto the lid; the measuring cup will catch any seeds.)
- Turn the dial on the Thermomix from 1 to 9 slowly while holding the lid with the handle of a spatula for 4 to 5 seconds.
A Busy Mom's Healthy Twist on a Classic: Carbonara
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and delicious – a tall order, I know! So, when I stumbled upon this recipe for a healthy carbonara, I was ecstatic. Forget the heavy cream and mountains of cheese – this version uses cauliflower as the base for a creamy sauce, cutting down significantly on the calories and fat, without sacrificing any flavor. It's a game-changer, truly.
I love how versatile this recipe is. On busy weeknights, I whip it up in my Thermomix – it's ready in under 15 minutes! On weekends, when I have a bit more time, I enjoy the process of making the cauliflower rice myself and frying the bacon to perfection. It's a perfect example of how a simple adjustment can make a dish both lighter and more enjoyable. The subtle tang of lemon juice cuts through the richness of the cheese and coconut cream, adding a beautiful brightness to the entire dish. And let's not forget the bacon – a crispy, salty counterpoint that elevates the dish to another level.
The best part? My kids love it! They're not even aware it's a "healthified" version of a classic. This recipe allows me to indulge in a comforting and flavorful meal without the guilt, a win-win in my book. I've experimented with different types of cheese, from sharp cheddar to creamy Gruyere, and each variation brings its own unique twist to the dish. Feel free to adjust the recipe to your liking. Add some sautéed mushrooms for extra depth of flavor, or use pancetta instead of bacon for a different kind of smokiness. The possibilities are endless!
Ingredients and Substitutions:
The ingredient list is surprisingly short and simple, making this recipe incredibly accessible. I’ve always been a fan of using fresh, high-quality ingredients, and this recipe is no exception. The organic coconut cream adds a beautiful richness to the sauce, and the grass-fed butter adds a nutty flavor that complements the other ingredients beautifully. But you can always adjust based on what you have on hand:
- Cauliflower: The star of the show! I prefer using fresh cauliflower, but frozen works just as well. Make sure it’s properly thawed before cooking.
- Bacon: Free-range bacon adds a delicious smoky flavor. Pancetta or even smoked ham hock can also be used for a unique twist. Just remember to adjust your cooking time accordingly.
- Cheese: A blend of organic grass-fed cheeses adds a rich and creamy texture. Experiment with different types – Gruyere, cheddar, or even a bit of Asiago would be delicious.
- Coconut Cream: Full-fat coconut cream provides the creamy texture. Lite coconut milk will result in a thinner sauce.
- Lemon Juice: A key ingredient that brightens up the richness of the sauce.
- Butter: Grass-fed butter is my go-to, but any unsalted butter will work.
Tips for Success:
- Don't overcook the cauliflower: You want it tender, but not mushy.
- Pulse the cauliflower: Keep it fairly chunky; this adds a nice texture to the sauce.
- Blend until smooth: A smooth sauce is key to a delicious carbonara.
- Taste and adjust seasoning: Salt and pepper are crucial for balancing flavors. Add a pinch of nutmeg for extra warmth.
This healthy carbonara recipe is more than just a meal; it's a testament to the fact that healthy eating doesn’t have to be boring. It’s quick, it’s easy, and it’s delicious – three qualities that are hard to come by in the life of a busy mom. So, give it a try, and let me know what you think! I’d love to hear about your modifications and variations.
