Cauliflower Alfredo Sauce
Ingredients
The pasta
-
9
ounces
fresh fettuccine or linguine
The sauce
-
3
cups
cooked cauliflower florets
-
½
cup
evaporated milk
-
¼
cup
unsalted vegetable stock
-
½
medium
lemon (zest and juice)
-
1 ¾
teaspoons
kosher or sea salt
-
½
teaspoon
freshly ground black pepper
-
pinch
freshly ground nutmeg
-
pinch
cayenne pepper
-
3
tablespoons
butter
-
2
tablespoons
extra-virgin olive oil
-
4
cloves
garlic (peeled and minced)
-
½
cup
freshly grated Parmesan cheese
-
¼
cup
flat-leaf Italian parsley (chopped)
Instructions
- 1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
- 2. In a blender, combine the cooked cauliflower, evaporated milk, vegetable stock, lemon zest and juice, salt, black pepper, nutmeg, and cayenne pepper. Puree until smooth.
- 3. Heat butter and olive oil in a large skillet over medium-low heat. Add minced garlic and sauté until fragrant.
- 4. Pour the cauliflower puree into the skillet and bring to a simmer. Stir in Parmesan cheese until melted, adjusting seasoning as needed.
- 5. Add the cooked pasta to the skillet and toss to coat with the sauce.
- 6. Serve in bowls, garnished with chopped parsley.
Nutrition Facts (estimated)
Servings
6
Calories
229
Total fat
14g
Total carbohydrates
18g
Total protein
7g
Sodium
412mg
Cholesterol
26mg
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