CAULIFLOWER ALFREDO SAUCE
Provided by Katie Lee Biegel
Categories condiment
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
- Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
- Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
- In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
- Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
- Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.
FETTUCINE WITH CAULIFLOWER ALFREDO SAUCE
You won't miss the cream in this Alfredo impostor. Cauliflower steps up to deliver a silky sauce that will please everyone.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the oil and garlic in a medium heavy-bottomed saucepan and heat over medium heat, swirling, until the garlic is soft and fragrant but not brown, about 3 minutes. Add the cauliflower, nutmeg, 2 3/4 cups water and 1 teaspoon each salt and pepper. Cover and cook until the cauliflower is completely soft, 15 to 20 minutes. Add the yeast or Parmesan and puree with an immersion blender until the sauce is very smooth.
- Meanwhile, bring a large pot of salted water to a boil and add the fettucine. Cook according to the package directions. Reserve at least 1/4 cup of the pasta water, then drain the pasta and add to the cauliflower sauce. Toss to coat the pasta and heat over medium low until the sauce is warmed through. Add some of the reserved pasta water to adjust the consistency if needed. Season with salt and pepper.
- Divide among 4 serving bowls and sprinkle with parsley, nutritional yeast or Parmesan and crushed red pepper if using.
Nutrition Facts : Calories 470, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 300 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 14 grams, Sugar 4 grams
CREAMY CAULIFLOWER ALFREDO WITH FETTUCINE
The creamiest cauliflower Alfredo sauce is so good, you'll never know it has no cream in it. The perfect vegetarian family dinner recipe.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, melt the butter over medium high heat.
- Add the onion and garlic and allow to cook until soft and translucent.
- Add the cauliflower, stock and milk then season with nutmeg, salt and pepper.
- Allow to simmer until the cauliflower is tender, approximately 10 minutes.
- Transfer the sauce to a blender (or use a stick blender) and blend until smooth. You might need to add a splash more milk or stock, depending on the desired thickness.
- Return the sauce to the pan and add the cheese. Allow the Parmesan to melt into the sauce.
- Add cooked pasta and a splash of the pasta cooking water and toss to combine. Serve topped with more Parmesan.
Nutrition Facts : Calories 412 kcal, Carbohydrate 70 g, Protein 16 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 536 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
STOVETOP CAULIFLOWER ALFREDO SAUCE WITH FETTUCCINE
This classic Alfredo recipe comes with a delicious twist-nutrient-rich cauliflower paired with white cheddar cheese. The result is a creamy cauliflower Alfredo sauce even the pickiest eaters can't say no to. Serve this weeknight vegetarian dinner as is, or for bigger (meatier) appetites, add in cooked or shredded rotisserie chicken.
Provided by Walmart
Time 25m
Yield 4-6
Number Of Ingredients 10
Steps:
- HowToStep
- Melt butter in a medium-size pot over medium heat; add onion and garlic and cook, stirring until softened, 5-7 minutes. ##Add cauliflower, milk and salt and bring to a simmer. Cook covered until cauliflower is tender, about 5 minutes. ##Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Remove 1 cup of pasta water before draining. Reserve. ##Transfer cauliflower mixture and cheese to a blender and blitz until smooth. Scrape back into the pot and add drained pasta. ##Toss in the pasta and some of the reserved pasta cooking liquid to loosen up the mixture, if needed. Serve with more grated cheddar, if desired, with pepper and parsley, chives or green onion. ##Tip: Make this dish dairy-free by substituting the milk for vegetable broth or your favourite non-dairy liquid and the cheddar cheese with an equally delicious dairy-free alternative.
CAULIFLOWER ALFREDO
My family loves this quick and healthy cauliflower Alfredo sauce on pasta. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer to a food processor; add 2/3 cup Parmesan and pepper flakes. Process until pureed smooth., Meanwhile, cook fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.
Nutrition Facts : Calories 371 calories, Fat 9g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 533mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
FETTUCCINE ALFREDO WITH CAULIFLOWER AND PEAS
Steps:
- In a medium pot, bring milk and broth to a rapid simmer. Add cauliflower and cook, covered, until just tender, 7 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl. Cook remaining cauliflower (4 cups), covered, until soft, 6 to 8 minutes longer. Transfer soft cauliflower to a blender with 1 1/2 cups cooking liquid, 2 tablespoons Parmesan, and 1 teaspoon salt. Blend until smooth; pulse in heavy cream.
- In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Stir in butter, cauliflower puree and florets, and peas. Add pasta water if necessary to create a creamy sauce that coats the pasta. Season with salt and pepper and serve with remaining 2 tablespoons Parmesan.
CAULIFLOWER ALFREDO RECIPE BY TASTY
Here's what you need: water, cauliflower florets, milk, butter, garlic, salt, pepper, cooked pasta, vegetarian parmesan cheese, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil the water over medium high heat. Add a large pinch of salt.
- Add the cauliflower florets.
- Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
- With a slotted spoon, add the cooked cauliflower to a blender.
- Add the milk, butter, garlic, salt, and pepper and blend until smooth.
- Toss the cooked pasta with cauliflower alfredo.
- Serve topped with parmesan, and parsley.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 96 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, Sugar 9 grams
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FETTUCCINE WITH CAULIFLOWER ALFREDO SAUCE - PUREWOW
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- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until very tender, 9 to 10 minutes.
- Use a slotted spoon to remove the cauliflower from the water and transfer to the bowl of a blender. Reserve the water at a simmer.
- Puree the cauliflower until relatively smooth. Add the milk and Parmesan cheese and blend until completely smooth.
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