Cannot believe it's already July!... at least the weather seems to be cooperating (don't let me jinx it!). If you're like me, you looooove all pasta but for the sake of your waistline you don't eat it everyday. But what if I told you there's an amazing recipe for the famous Alfredo sauce that uses cauliflower, and more importantly, tastes absolutely delicious?! Well, I first heard about it from a friend, and then found a recipe online that I have modified a little for you. I really encourage you to give it a try. It's easier than it seems.
- 1/2 lb. uncooked fettuccine noodles (I used spinach noodles)
- 1 large head of cauliflower, chopped
- 3 cups vegetable or chicken broth
- 3 cloves garlic, minced
- 1/2 tablespoon butter
- 1 teaspoon salt
- pinch of nutmeg
- pinch of black pepper
- 1 tablespoon olive oil
- ¼ cup milk
- Starchy boiling water from pasta pot (if needed)
- Bring the vegetable broth to a boil over medium high heat and add chopped cauliflower. Cook until cauliflower is soft, about 20 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 5 minutes or until garlic starts turning brown.
- As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
- Once the cauliflower is very soft, transfer to a blender with about 2 cups of the broth. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth (about 5 minutes). Add the olive oil slowly as you continue to blend. If the sauce is too thick, add more of the broth or starchy water. When mixture is very smooth, transfer back to the butter/garlic skillet.
- Add the milk and cook over low heat until ready to serve.
- Serve with some fresh chopped chives.
You can add starchy pasta water at any point if sauce seems to be getting too thick. Servings: 4