Chef notes
Original recipe, one of our favorites, is from Cooking Light (so it’s already lightened, right). We’ve made this recipe many times and it is one of our go-to recipes. As the days get shorter, and evenings get cooler, we long for those yummy comfort foods.
Ingredients
- 4 tablespoons olive (or grapeseed) oil (divided)
- 5 cloves garlic, minced
- 1 cup chopped green onions
- 1 large head of cauliflower, chopped
- 1/3 cup all-purpose flour
- 3 cups low sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk
- 1/2 cup Parmesan cheese
- 1/4 cup parsley
- 1 pound large shrimp
- 1/2 pound crab meat
- 1 pound sea scallops
Preparation
In a Dutch oven, heat up 2 tablespoons olive oil and sauté 2 cloves of garlic until tender. Add the cauliflower, stirring until it starts to get tender. Add flour and continue to stir for a few more minutes. While stirring, slowly add the chicken broth. Bring to a slow boil and then turn down to simmer. Once cauliflower is soft, use an immersion blender until cauliflower is completely blended and sauce is smooth. Slowly add 1/2 cup of milk, crab meat, and 1/2 cup of Parmesan cheese. Let is simmer.
In a skillet, heat up 2 tablespoons olive oil. Add 3 cloves of garlic and green onions. Sauté until tender. Add shrimp and scallops, sauté for 3 minutes or until thoroughly cooked.
Add the sauce to the seafood, stir, serve and enjoy atop pasta. Garnish with the parsley.
