Creamy Cauliflower Alfredo Recipes

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CAULIFLOWER ALFREDO SAUCE



Cauliflower Alfredo Sauce image

Provided by Katie Lee Biegel

Categories     condiment

Time 45m

Yield 6 servings

Number Of Ingredients 10

Sea salt and coarsely ground black pepper
2 cups cauliflower florets
1 pound fettuccine noodles
1 cup 2 percent milk
3 tablespoons unsalted butter
1 clove garlic, lightly smashed
1 1/2 cups grated Parmesan
Olive oil, for searing the shrimp
15 to 20 peeled medium shrimp
Chopped fresh parsley, for garnish

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.

CAULIFLOWER ALFREDO RECIPE BY TASTY



Cauliflower Alfredo Recipe by Tasty image

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

6 cups water
1 head cauliflower florets
1 cup milk
2 tablespoons butter
1 clove garlic
1 teaspoon salt
1 teaspoon pepper
1 lb cooked pasta
vegetarian parmesan cheese, to serve
fresh parsley, to serve

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

CREAMY CAULIFLOWER ALFREDO



Creamy Cauliflower Alfredo image

The key to a tasty fettuccine alfredo is a creamy sauce. By cooking and blending cauliflower to a smooth puree, you get the creamy mouthfeel of butter and cream without the high calories and fat.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 cups cauliflower florets, about 8-ounces
1 cup low-sodium chicken broth
8 ounces whole grain fettuccine pasta
1 teaspoon extra-virgin olive oil
2 cloves garlic, minced
1/2 cup low-fat evaporated milk
Kosher salt and freshly ground pepper
3/4 cup frozen petite peas, thawed, (4 ounces)
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley, plus extra for garnish
1 1/2 teaspoons finely grated lemon zest

Steps:

  • 1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.
  • 2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water.
  • 3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.

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Top Asked Questions

How do you make Alfredo sauce with cauliflower?
Saute some onions and garlic. Add the cauliflower and some stock to the pot and steam the cauliflower until it's nice and soft. Transfer all the good things in the pot to your blender. Now add the remaining ingredients and blend until you've made a deliciously creamy sauce. Full recipe in the recipe card below.
How long does cauliflower Alfredo sauce last in the fridge?
Cauliflower alfredo sauce will keep well for at least 5 days in your fridge. Does this recipe freeze well? Yes! This vegan cauliflower alfredo sauce can be frozen for up to 3 months. The sauce is too thick. This can happen if too much stock evaporates while cooking the cauliflower. If needed, add a little extra stock or water to the blender.
What can I make with creamy cauliflower sauce?
This creamy cauliflower sauce is a hit! Perfect for pasta, pizza, or anything else you might want to cover in white cauliflower creamy deliciousness. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat.
How long to boil cauliflower for fettuccine Alfredo?
Place cauliflower florets in a steamer basket and steam, covered, for 10 to 15 minutes until fork tender. (Alternatively, you can boil the cauliflower in a pot of water for 8 to 15 minutes until fork tender. Drain well before proceeding.) Meanwhile, cook the pasta according to the package directions.

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