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fork with cauliflower alfredo

Cauliflower Alfredo

Add grilled chicken and/or sauteed mushrooms and serve with a salad for a complete meal.
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Ingredients Method

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

Method
 

  1. Fill a large pot with 6 cups chicken broth and place over high heat to boil.
  2. Meanwhile, cut cauliflower into small florets and add to pot of heated chicken broth.
  3. Boil cauliflower until softened (about 15-20 minutes) after it comes to a boil.
  4. Meanwhile, cook fettuccine according to package directions, reserving about 1 cup pasta water.
  5. Drain cauliflower, reserving about 2 cups broth.
  6. Add cauliflower back to the pot with garlic, about 1 cup broth and salt and pepper to taste.
  7. Use an immersion blender and blend mixture until smooth.
  8. Add Parmesan cheese and nutmeg and blend again, adding more broth in ½ cup increments for desired creaminess.
  9. Thin out sauce with pasta water if necessary.
  10. Toss with fettuccine and serve.
    cauliflower alfredo in skillet