CAULIFLOWER ALFREDO PASTA
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
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
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
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
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
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
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
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.
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
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.
PASTA PRIMAVERA WITH CAULIFLOWER SAUCE
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
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
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
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
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
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
More about "lighter spaghetti alfredo with cauliflower recipes"
CAULIFLOWER ALFREDO PASTA RECIPE - TODAY.COM
From today.com
3.5/5 (72)Category EntréesAuthor Gaby DalkinTotal Time 15 mins
- 1. 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.
- 2. 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 blender. Add 1/2 cup of the cooking water and the red pepper-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.
- 3. 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.
FETTUCCINE ALFREDO RECIPE - LOVE AND LEMONS
From loveandlemons.com
SKINNY FETTUCCINE ALFREDO RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
LIGHTENED-UP CHICKEN ALFREDO RECIPE - TODAY
From today.com
CAULIFLOWER ALFREDO - FEELGOODFOODIE
From feelgoodfoodie.net
CAULIFLOWER ALFREDO SAUCE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
37 LIGHT PASTA RECIPES WITH BIG FLAVOR - TASTE OF HOME
From tasteofhome.com
THE GOOD DISH FETTUCCINI ALFREDO WITH CAULIFLOWER PUREE SAUCE
From gooddishtv.com
THIS LIGHTER ALFREDO SAUCE IS MADE WITH CAULIFLOWER AND IT'S …
From buzzfeed.com
HOW TO MAKE LIGHT FETTUCCINE ALFREDO | COOKING LIGHT
From cookinglight.com
PASTA WITH CAULIFLOWER: THE ORIGINAL RECIPE AND 5 IDEAS
From lacucinaitaliana.com
SKINNY FETTUCCINE CAULIFLOWER ALFREDO - A VIRTUAL VEGAN
From avirtualvegan.com
MUSHROOM CAULIFLOWER ALFREDO PASTA BAKE - BUILD YOUR BITE
From buildyourbite.com
36 LIGHT PASTA RECIPES THAT ARE FULL OF FLAVOR - PUREWOW
From purewow.com
A ONE PAN WONDER! CAULIFLOWER CHICKEN ALFREDO CASSEROLE
From livelaughrowe.com
HEALTHY FETTUCCINE ALFREDO RECIPE - PINCH OF YUM
From pinchofyum.com
15-MINUTE SKINNY FETTUCCINE ALFREDO - A MIND "FULL" MOM
From amindfullmom.com
LIGHT ALFREDO SAUCE - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
SKINNY FETTUCCINE ALFREDO - DAMN DELICIOUS
From damndelicious.net
CAULIFLOWER AND BROCCOLI ALFREDO RECIPE - WHAT'S FOR DINNER
From whatsfordinner.com
PENNE PASTA WITH CAULIFLOWER ALFREDO SAUCE RECIPE
From cookinglsl.com
HEALTHY FETTUCCINE ALFREDO WITH CAULIFLOWER SAUCE AND PEAS
From juliasalbum.com
SPAGHETTI WITH CAULIFLOWER - CIAO ITALIA
From ciaoitalia.com
CAULIFLOWER ALFREDO RECIPE | MYRECIPES
From myrecipes.com
LIGHTER FETTUCCINE ALFREDO RECIPE - SERIOUS EATS
From seriouseats.com
LIGHT FETTUCCINE ALFREDO - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
TRYING LIGHTER VERSION OF FETTUCCINE ALFREDO WITHOUT CREAM - INSIDER
From insider.com
SKINNY ALFREDO SAUCE MADE WITH CAULIFLOWER - RACHEL COOKS®
From rachelcooks.com
PASTA WITH CAULIFLOWER - SKINNYTASTE
From skinnytaste.com
BEST PASTA RECIPES (35+ AMAZINGLY TASTY DISHES FOR DINNER & MORE!)
From bakeitwithlove.com
CAULIFLOWER ALFREDO SAUCE - SLENDER KITCHEN
From slenderkitchen.com
LIGHT FETTUCCINE ALFREDO - COOKING CLASSY
From cookingclassy.com
CAULIFLOWER ALFREDO SAUCE RECIPE - BUILD YOUR BITE
From buildyourbite.com
VEGAN CAULIFLOWER ALFREDO PASTA SAUCE - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
FETTUCCINE WITH CAULIFLOWER ALFREDO SAUCE - PUREWOW
From purewow.com
CHICKEN AND BROCCOLI FETTUCCINE WITH CAULIFLOWER ALFREDO SAUCE
From notenoughcinnamon.com
CAULIFLOWER ALFREDO BAKE | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love