Cauliflower Alfredo
A few years ago, I dabbled in the Paleo/Crossfit world. It did not last long. I need carbs and legumes, and after performing god knows how many burpees to the song Roxanne at one Crossfit session, I swear I developed a hernia.
Despite the miserable state I was in at the time, I did discover a magical vegetable by the name of cauliflower. Now, I guess I should back up because it’s not like I had never eaten cauliflower before. I did not unearth its very existence.
When I was a kid, my cauliflower was usually steamed in the microwave. As an adult, I started roasting cauliflower with broccoli, but attempting the Paleo diet opened up many opportunities for cauliflower to shine. I discovered mashed cauliflower and riced cauliflower. I learned that some people like pizza dough made from cauliflower (I do not) and that others substitute cauliflower for chicken wings. It seems the possibilities are endless with this cruciferous vegetable.
Indeed, you can even make a pasta sauce with cauliflower. I did, and I call it Cauliflower Alfredo, although it doesn’t necessarily taste like alfredo sauce, but it’s a creamy white sauce like alfredo, so what else would you call it?
Cauliflower Alfredo
Ingredients
- Large head cauliflower or two medium heads
- 6 cups chicken broth
- 1 pound fettuccine pasta
- 4-5 cloves garlic
- 1 tablespoon butter
- Pinch of nutmeg optional
- Salt & pepper
- 1/4 cup Parmesan cheese
- 1/4 cup evaporated milk
- 2 cups reserved broth
- 1 cup reserved pasta water
Instructions
- Fill a large pot with 6 cups chicken broth and place over high heat to boil.
- Meanwhile, cut cauliflower into small florets and add to pot of heated chicken broth.
- Boil cauliflower until softened (about 15-20 minutes) after it comes to a boil.
- Meanwhile, cook fettuccine according to package directions, reserving about 1 cup pasta water.
- Drain cauliflower, reserving about 2 cups broth.
- Add cauliflower back to the pot with garlic, about 1 cup broth and salt and pepper to taste.
- Use an immersion blender and blend mixture until smooth.
- Add Parmesan cheese and nutmeg and blend again, adding more broth in ½ cup increments for desired creaminess.
- Thin out sauce with pasta water if necessary.
- Toss with fettuccine and serve.
