CAULIFLOWER ALFREDO
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
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).
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.
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
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
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