Cauliflower Alfredo Sauce Food

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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

An easy and secretly healthy cauliflower alfredo recipe so rich and creamy, you will never miss the heavy cream!

Provided by CCK Media Team

Categories     Main Course

Time 15m

Number Of Ingredients 8

2 cup raw cauliflower florets ((200g))
2 tsp minced garlic, (or 1/4 tsp garlic powder)
1/2 tsp salt
2 tbsp butter or olive oil, (or omit for fat-free)
1 cup milk of choice
optional 1/2 cup shredded mozzarella or nutritional yeast
optional 1/4 cup diced shallot or onion
Feel free to add a little Dijon mustard, lemon juice, black pepper, oregano, or rosemary if desired

Steps:

  • Cauliflower Alfredo Sauce Recipe: Put all ingredients into a medium pot and bring to a complete boil, then cover and simmer 15 minutes or until the cauliflower is fall-apart tender. Pulverize with either an immersion or regular blender. Serve over pasta, or spaghetti squash, rice, roasted vegetables, or whatever you wish. Makes about 2 cups, and it gets much thicker as it sits.View Alfredo Nutrition Facts

Nutrition Facts : Calories 20 kcal, ServingSize 1 serving

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 FETTUCCINE ALFREDO



Cauliflower Fettuccine Alfredo image

Dr. Oz recommended cauliflower sauce in place of Alfredo. A little cream, red pepper, and garlic can be added for flavor. Let me know if you have any suggestions to improve color or taste. Garnish with more Parmesan cheese if desired.

Provided by tlcampbell

Categories     Main Dish Recipes     Pasta

Time 1h25m

Yield 6

Number Of Ingredients 7

½ head cauliflower, cored and cut into small florets
2 tablespoons olive oil
2 shallots, minced
½ cup chicken stock
salt and ground black pepper to taste
½ pound fettuccine
1 cup grated Parmesan cheese

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower to steamer, cover, and steam until tender, about 20 minutes. Cool cauliflower until cool enough to handle, about 15 minutes.
  • Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 10 minutes. Pour chicken stock over shallot; cook until heated through, about 3 minutes. Remove skillet from heat and cool, about 15 minutes.
  • Stir cauliflower into shallot mixture; blend using a hand blender until sauce is smooth and silky. Season sauce with salt and pepper.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring water back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain.
  • Toss pasta with sauce in a bowl until evenly coated. Sprinkle Parmesan cheese over pasta.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 33.5 g, Cholesterol 12.1 mg, Fat 9.3 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 3.2 g, Sodium 231.7 mg, Sugar 3.1 g

EASY VEGAN CAULIFLOWER ALFREDO SAUCE



Easy Vegan Cauliflower Alfredo Sauce image

Make this quick and easy cauliflower-based vegan Alfredo sauce, so rich, and creamy, completely dairy-free, and keto-friendly as well!

Provided by Fioa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 22m

Yield 4

Number Of Ingredients 9

1 teaspoon olive oil
½ white onion, chopped
3 cloves garlic, crushed
3 cups chopped cauliflower
1 cup vegetable broth
1 tablespoon nutritional yeast
2 teaspoons Himalayan salt
1 ½ teaspoons lemon juice
½ teaspoon soy sauce

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more. Add cauliflower and vegetable broth; cover with lid and simmer over medium heat until tender, about 5 minutes.
  • Place cauliflower mixture in a blender. Add nutritional yeast, salt, lemon juice, and soy sauce; blend until smooth and creamy, about 3 minutes.

Nutrition Facts : Calories 52.7 calories, Carbohydrate 8.1 g, Fat 1.5 g, Fiber 2.9 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 1339.2 mg, Sugar 3.2 g

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.

CAULIFLOWER ALFREDO



Cauliflower Alfredo image

Cream, butter and cheese still play a small role in this sauce but the real star of the show is cauliflower, which helps to cut a huge amount of fat and calories from a traditional Alfredo sauce.Courtesy of Amanda Riva of The Hot Plate.

Provided by Food Network Canada

Categories     dinner,Italian,Main,pasta,vegetables,vegetarian

Time 30m

Number Of Ingredients 8

3 cup (750 mL) cauliflower florets
1 cup (250 mL) sodium-reduced chicken or vegetable broth
2 Tbsp (30 mL) butter
3 clove garlic, minced
¼ cup (60 mL) 10% half and half cream
2 Tbsp (30 mL) Parmesan cheese, grated (approx.)
1 lb(s) (500 g) brown rice fettucini, cooked and drained
½ cup (125 mL) fresh parsley leaves, finely chopped

Steps:

  • Cook the cauliflower in a large saucepan of boiling, salted water for 15 minutes or until very tender. Drain well. Place the cauliflower in a blender with the broth. Puree until very smooth.
  • Melt the butter in a large nonstick skillet set over medium heat. Add the garlic and cook for 2 minutes or until fragrant but not browned. Pour in the cauliflower mixture. Stir in the cream and cheese. Cook, stirring occasionally, for 5 minutes or until heated through. Toss the sauce with the cooked fettuccini and parsley. Serve immediately with additional Parmesan (if desired).

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.

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