Vegetable Alfredo – 2 ways

Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.

The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality. (Not all foods or recipes contained are Louisiana based) 

Vegetable Alfredo Two Ways

2 Tbsp olive oil
1 cup of diced onions
1 cup sliced bell pepper (red, green, and yellow)
3 zucchini
2 cups frozen cauliflower florets
2 cups sliced mushrooms
3 cups fresh spinach
1 cup heavy cream (can use Almond milk)
1 tsp flour
1/3 cup vegetable stock
1/3 cup Greek yogurt (can skip this for Vegan)
1/3 cup Parmesan cheese (can use Vegan brand)
1 tsp Tony Chachere’s Creole seasoning
Salt and pepper to taste

Preheat oven to 325 degrees.
In a pot, boil cauliflower until tender.
In a skillet use 1 Tbsp olive oil to sauté the onions, bell pepper and mushrooms. Continue to sauté until the mushrooms have given off their liquid.
Using a vegetable peeler slice the Zucchini in long strips.
Spray a 9×9 pan with cooking spray and layer with Zucchini, Cauliflower, and Spinach.
Add the heavy cream, vegetable stock, Greek yogurt, and Tony’s to skillet and cook on medium heat for around 3 mins.
Spoon mixture over vegetables in pan and continue layering until the pan is 3/4 full.
Top with Parmesan cheese and bake at 325 for 25 mins.
Serve in a Pretzel bread bowl or over Angel Hair pasta.

As seen in Modern Grace Magazine