Lighter Spaghetti Alfredo With Cauliflower Recipes

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CAULIFLOWER ALFREDO PASTA



Cauliflower Alfredo Pasta image

Provided by Gaby

Categories     Dinner

Number Of Ingredients 9

3 tablespoons butter
1 teaspoon red pepper flakes
8 large cloves garlic (minced)
5-6 cups cauliflower florets
Kosher salt and freshly cracked black pepper
1/2 cup milk (either regular milk, unflavored and unsweetened nut milk)
1 lb fettuccine
Parmesan cheese
Fried sage to garnish

Steps:

  • Brown the butter in a large skillet over medium high heat. Once it starts to get lightly brown, add the red pepper flakes and garlic and sauté for 30 seconds until fragrant and the butter is browned. Remove from heat and set aside.
  • Bring a pot of water to a boil. Add the cauliflower and cook for 8 minutes until fork tender. Once tender, use a slotted spoon and transfer the cauliflower to a Vitamix blender. Add ½ cup of the cooking water and the red pepper and garlic brown butter mixture. Blend until smooth. If it's still thick, stream in a few tablespoons of milk at a time until smooth and thin. Taste and adjust salt and pepper as needed.
  • Cook the pasta according to the package directions. Drain and transfer back into the pot. Add the cauliflower sauce and toss to combine. Season with salt, pepper and parmesan and serve with fried sage.

LIGHTER (AND BETTER THAT WAY) CAULIFLOWER FETTUCCINI ALFREDO



Lighter (and better that way) Cauliflower Fettuccini Alfredo image

This luscious cauliflower fettuccine Alfredo packs lots of flavor and creamy texture but is way lighter than traditional Alfredo.

Provided by Alissa Saenz

Categories     Entree

Time 20m

Number Of Ingredients 10

1 cauliflower, (roughly chopped)
4 cloves garlic, (peeled)
1 cup vegetable broth
1 cup Heavenly Heavy Cream (page 206) or full-fat coconut milk
2 tsp white miso paste
1 1/2 tsp salt
1 lb fettuccine (gluten-free, if preferred)
Parmegan (page 204)
Handful of parsley, chopped
Black pepper

Steps:

  • For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
  • Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this in batches, being careful no tot fill the blender too high, so the hot liquid doesn't explode out the top.
  • In the meantime, cook the pasta according to the package directions, then drain.
  • Return the pasta to the pan, them pour the cauliflower Alfredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of Parmegan and parsley, and fresh cracked black pepper.

Nutrition Facts : Calories 408 kcal, Carbohydrate 72.9 g, Protein 16.9 g, Fat 6.1 g, SaturatedFat 3.2 g, Sodium 1355 mg, Fiber 4.3 g, Sugar 4 g, ServingSize 1 serving

LIGHTER CAULIFLOWER "ALFREDO" PASTA RECIPE BY TASTY



Lighter Cauliflower

Here's what you need: oil, large white onion, garlic, vegetable broth, water, large head cauliflower, unsweetened almond milk, parmesan cheese, salt, pepper, boneless, skinless chicken breasts, dried oregano, asparagus, penne pasta, parsley

Provided by Crystal Hatch

Categories     Dinner

Yield 3 servings

Number Of Ingredients 15

oil, as needed
½ large white onion, diced
3 cloves garlic, minced
4 cups vegetable broth
3 cups water
1 large head cauliflower, broken into florets
1 cup unsweetened almond milk
1 cup parmesan cheese
½ teaspoon salt
½ teaspoon pepper
2 boneless, skinless chicken breasts, diced
dried oregano, to taste
1 cup asparagus, chopped
2 cups penne pasta, cooked
parsley, for garnish

Steps:

  • Sauté onion and garlic until fragrant. Set aside.
  • In a large pot, add vegetable broth, water, and cauliflower florets. Boil until cauliflower is tender.
  • Drain the cauliflower, reserving 1 cup of the liquid for the next step.
  • In a food processor or blender, add cauliflower, reserved cooking liquid, almond milk, parmesan, sautéed onion and garlic, salt and pepper to taste. Blend until smooth. (Depending on the size of your blender, you may need to do this in batches.)
  • In a large skillet, heat cooking oil over medium-high heat. Add chicken, salt, pepper, and oregano to taste. Cook until chicken is no longer pink and remove from the skillet. Set aside.
  • Add asparagus to the skillet and cook.
  • Once asparagus has reached your desired doneness, add cooked pasta, the cooked chicken, and the cauliflower sauce. Combine well and heat through.
  • Serve topped with fresh parsley.
  • Nutrition Calories: 2188 Fat: 180 grams Carbs: 101 grams Fiber: 10 grams Sugars: 10 grams Protein: 47 grams
  • Enjoy!

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.

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

CAULIFLOWER ALFREDO



Cauliflower Alfredo image

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

2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 shallot, minced
1 medium head cauliflower, chopped
4 cups water
2 vegetable bouillon cubes
2/3 cup shredded Parmesan cheese plus additional for garnish
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) fettuccine
Chopped fresh parsley

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



Fettuccine Alfredo with Cauliflower and Peas image

Provided by Martha Stewart

Categories     Food & Cooking

Time 30m

Number Of Ingredients 9

1 cup fat-free milk
1 cup chicken broth
1 1/2 pounds cauliflower, cored and broken into florets, divided
1/4 cup grated Parmesan (1 ounce), divided
Coarse salt and pepper
1 tablespoon heavy cream
3/4 pounds fettuccine
1 tablespoon unsalted butter
1 cup frozen peas, thawed

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.

PASTA PRIMAVERA WITH CAULIFLOWER SAUCE



Pasta Primavera with Cauliflower Sauce image

If you're not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.

Provided by EatAndRun

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 40m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
3 cups cauliflower florets
¾ cup vegetable broth
½ cup finely shredded Parmesan cheese, plus more for garnish
⅓ cup water
⅛ teaspoon black pepper
6 ounces multigrain spaghetti, uncooked
4 cups broccoli florets, cut into 1-inch pieces
1 red bell pepper, cut into bite-size strips
2 tablespoons sliced fresh basil
1 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

  • Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth.
  • Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water.
  • Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese.

Nutrition Facts : Calories 295 calories, Carbohydrate 47.7 g, Cholesterol 7.2 mg, Fat 7.3 g, Fiber 10.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 313.9 mg, Sugar 7.6 g

LIGHTER TOMATO "ALFREDO" PASTA BAKE



Lighter Tomato

A saucy pasta bake loaded with Italian sausage, tomato and Alfredo sauce, fusilli and melty mozzarella sounds delicious, but not particularly light-at least until now! This recipe was expressly designed to deliver on flavors of the dish that inspired it-crowd-favorite Tomato-Alfredo Baked Ziti-while also trimming down the calories. To pull this off, the Betty Crocker Kitchens made a number of smart changes: using turkey sausage in lieu of pork, reducing the amount of cheese and including a homemade Alfredo sauce that starts with a head of cauliflower. That's right: You can transform this nutrient-packed vegetable into a luscious and garlicky sauce. What's more, the creamy richness of the cauli-fredo sauce is enhanced by the mild acidity of the Muir Glen™ fire roasted crushed tomatoes. The pairing of these two sauces is what makes the dish so irresistible-and that's exactly what we were going for!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onions
1 tablespoon finely chopped garlic
1 1/2 cups water
1 package (12 oz) frozen cauliflower flowerets
3/4 cup heavy whipping cream
1 cup grated Parmesan cheese
3/4 teaspoon salt
8 oz uncooked fusilli or rotini pasta (about 2 cups)
1 package (8 oz) white mushrooms, cut into quarters
2 links (about 1/2 lb) Italian turkey sausage
1 cup chopped red or yellow bell pepper
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
3/4 cup shredded mozzarella cheese (3 oz)
2 tablespoons chopped fresh basil

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 3-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add onions and 1 teaspoon of the garlic; cook 5 to 6 minutes or until just tender. Transfer to blender. Return saucepan to medium heat; add water and frozen cauliflower. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until tender. Drain and transfer cauliflower to blender; cool 10 minutes. Add whipping cream; cover and blend 60 to 90 seconds or until nearly smooth. Add Parmesan cheese and 1/2 teaspoon of the salt; blend 60 to 90 seconds or until smooth.
  • Cook and drain pasta as directed on package. Add to baking dish.
  • Meanwhile, in 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add mushrooms and remaining 1/4 teaspoon salt. Cut sausage casing, and discard. Crumble sausage into skillet with mushrooms. Cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in bell pepper and remaining 2 teaspoons garlic; cook 1 to 2 minutes or until garlic is fragrant. Stir in tomatoes; heat 3 to 4 minutes or until heated through.
  • Add sausage mixture to baking dish; stir to completely combine. Top with mozzarella cheese; carefully pour cauliflower sauce over top. Bake uncovered 30 to 35 minutes or until bubbly on edges.
  • Let stand 10 minutes. Top with basil.

Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 9 g, ServingSize About 1 1/4 Cups, Sodium 870 mg, Sugar 8 g, TransFat 0 g

LIGHTER FETTUCCINI ALFREDO



Lighter Fettuccini Alfredo image

A low-fat pasta for garlic lovers. For variety, try shell or penne pasta.

Provided by Linda Lou

Categories     Main Dish Recipes     Pasta

Yield 6

Number Of Ingredients 8

12 ounces dry fettuccine pasta
1 cup nonfat milk
½ cup reduced fat margarine
8 ounces Neufchatel cheese, cubed
¼ teaspoon garlic powder
½ teaspoon minced garlic
¼ teaspoon onion salt
1 cup grated Parmesan cheese

Steps:

  • In a large pot of boiling salted water cook fettuccini until al dente. Drain.
  • Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
  • Toss pasta with Alfredo sauce and serve warm.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 44.6 g, Cholesterol 41.3 mg, Fat 20.7 g, Fiber 1.9 g, Protein 17.8 g, SaturatedFat 9.5 g, Sodium 623.6 mg, Sugar 4.4 g

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From thatskinnychickcanbake.com


TRYING LIGHTER VERSION OF FETTUCCINE ALFREDO WITHOUT CREAM - INSIDER
2021-10-25 This pasta sauce uses cauliflower instead of cream as the base. Katie Lee Biegel's recipe for fettuccine Alfredo swaps heavy cream for cauliflower. The sauce comes together in about 45 minutes, and the steps are pretty simple. This dish doesn't taste like vegetables at all, plus it's deliciously creamy and rich.
From insider.com


SKINNY ALFREDO SAUCE MADE WITH CAULIFLOWER - RACHEL COOKS®
2015-03-04 Add the cauliflower, cover, and cook until cauliflower is tender when you stick a fork in it (about 8-10 minutes). Drain. Transfer the cauliflower to the blender. Add milk, sautéed garlic/butter, salt, pepper, nutmeg, and milk. Blend or puree for 2-3 minutes until the sauce is silky and smooth. Stir in Parmesan cheese.
From rachelcooks.com


PASTA WITH CAULIFLOWER - SKINNYTASTE
2011-02-16 Instructions. Boil pasta in salted water according to directions for al dente. Drain pasta, reserving 1 cup water. Meanwhile, steam cauliflower (or boil) until tender. Set aside. Add 1/2 teaspoon of oil to a small frying pan and toast breadcrumbs, careful not to burn. Set aside.
From skinnytaste.com


BEST PASTA RECIPES (35+ AMAZINGLY TASTY DISHES FOR DINNER & MORE!)
2022-06-10 22. Hibachi Noodles. Hibachi noodles can be served as the main course for dinner or as a side dish. Sauté some fresh veggies or your favorite cut of meat and make these noodles a full meal. This recipe allows you to be creative, use lo mein noodles, angel hair pasta, or yakisoba noodles. Hibachi Noodles.
From bakeitwithlove.com


CAULIFLOWER ALFREDO SAUCE - SLENDER KITCHEN
2022-01-04 Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender. Drain the water from the cauliflower. 3. In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes. 4.
From slenderkitchen.com


LIGHT FETTUCCINE ALFREDO - COOKING CLASSY
2012-12-21 Directions: Cook pasta according to directions listed on package. Meanwhile, in a medium saucepan melt butter over medium heat. Once fully melted mix in flour and cook, whisking constantly for 2 minutes. Gradually add in a little milk at time, whisking vigorously until smooth after each addition.
From cookingclassy.com


CAULIFLOWER ALFREDO SAUCE RECIPE - BUILD YOUR BITE
2022-04-28 Step 3: Transfer the sauce from the blender to a large skillet or pot. Step 4: Heat the cauliflower sauce to medium high and the cornstarch. This will thicken the sauce up. Step 5: Whisk the cornstarch into the cauliflower mixture until the sauce thickens (around 5 minutes). Step 6: Stir in your freshly grated parmesan cheese, then salt and ...
From buildyourbite.com


VEGAN CAULIFLOWER ALFREDO PASTA SAUCE - BIANCA ZAPATKA | RECIPES
2020-06-18 While the pasta is boiling, make the sauce. Cook the cauliflower florets in the vegetable broth for about 10-12 minutes, or until tender. In the meantime, heat the olive oil in a pan and sauté the onions until translucent, about 3 …
From biancazapatka.com


FETTUCCINE WITH CAULIFLOWER ALFREDO SAUCE - PUREWOW
Puree the cauliflower until relatively smooth. Add the milk and Parmesan cheese and blend until completely smooth. 4. In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute. 5. Add the cauliflower sauce to the pan and bring to a simmer; season with salt and pepper. Reserve over low heat. 6.
From purewow.com


CHICKEN AND BROCCOLI FETTUCCINE WITH CAULIFLOWER ALFREDO SAUCE
2018-03-12 Set aside. Bring a large pot of salted water to a boil. While the water is boiling, prepare the broccoli. Heat half a tablespoon olive oil in a large skillet. Add broccoli and cook for 4 to 5 minutes, or until broccoli is bright green. Add ¼ cup water and cook until water has evaporated and broccoli is crispy tender.
From notenoughcinnamon.com


CAULIFLOWER ALFREDO BAKE | BLUE JEAN CHEF - MEREDITH LAURENCE
Pre-heat the oven to 350°Toss the cherry tomatoes with olive oil and season with salt and freshly ground black pepper. Place them on a baking sheet and roast for 20 minutes, stirring halfway through the cooking time. Remove the tomatoes from oven and set aside. Cut the cauliflower into bite-sized florets.
From bluejeanchef.com


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