This is not your normal Fettuccine Alfredo. Made with cauliflower and no heavy cream, its a much lighter Alfredo sauce, making it more figure friendly and a much healthier option.
Every now and then I get a real craving for Fettuccine Alfredo, you know, that thick, rich and creamy white sauce that coats each ribbon of pasta with creamy goodness. Knowing how rich and loaded with calories it is, I tend to put my cravings aside and have something a bit healthier and a bit more figure friendly. Not anymore. With the main ingredient being cauliflower, there is no need to ignore those cravings anymore. Not only is this Fettuccine Alfredo a healthy alternative to traditional Alfredo, it is also a delicious way to get your family to eat more vegetables and the best part, they wont even know it.
Why You Will Love This Alfredo
- It’s A Healthy Alternative: With no added heavy cream, it’s a healthy alternative to traditional Alfredo sauce. Making it a bit more figure friendly as well. Best of all, its a great way to get your family to eat there vegetable without them even knowing it.
- Easy: This Fettuccine Alfredo is easy to make with simple ingredients.
- Taste: Cauliflower combined with the Parmesan cheese and the other ingredients makes this dish rich and creamy, making it an indulgence without all the heaviness from a traditional Alfredo sauce.
- It’s Budget Friendly: Feeding a family today can be quite expensive. A head of cauliflower and a box of pasta is an inexpensive healthy way to feed your family while not sacrificing nutrients.
Tips For Making This Dish
- Cauliflower: Choose a large dense head of cauliflower without brown spots. You want to make sure that it is fresh, giving your sauce the best flavor possible.
- Cooking: The Cauliflower can be boiled but I like to steam it. Sometimes when it is boiled it will retain too much water, making for a soggy sauce. Steaming the cauliflower makes it nice and soft without all the added water.
- Topping: I like to top my dish with roasted cauliflower and a sprinkle of parsley, but feel free to top your dish with anything you like.
What You Need To Make This Dish
- Cauliflower: You will want to use a firm fresh large head of cauliflower. One that is free from brown spots. Core removed, cut into florets and placed in the steamer basket to steam until very soft.
- Olive Oil: For coating the roasted cauliflower florets.
- Seasoning: Garlic powder, salt and pepper for coating the cauliflower florets.
- Shallots:A shallot is a small oval shaped member of the allium family. It is related to both onions and garlic with a milder sweeter flavor. It can be cooked or used raw in salads. For this recipe the shallots are minced and sautee until translucent.
- Garlic:I like to use fresh garlic that is finely minced.
- Stock: For this recipe I used chicken stock but a vegetable stock can be substituted.
- Cream Cheese: A small amount of cream cheese will go a long way in adding a bit of creaminess to this sauce. You will be using a very small amount so I suggest using a whole fat or less fat cream cheese.
- Parmesan Cheese: The perfect way to add that cheesy flavor to this dish.
- Fresh Parsley: For garnish.
- Pasta: Store bought fettuccine cooked to package directions.
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Cauliflower Fettuccine Alfredo
Course: EntréeDifficulty: Easy4
servings30
minutes30
minutesNot your normal Fettuccine. Made with cauliflower and no heavy cream, its a much lighter Alfredo sauce, making it more figure trendily and a much healthier option.
Ingredients
1 Large head of cauliflower, stem removed and cut into florets
1 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon Garlic Powder
3 Shallots, minced
2 Cloves fresh garlic, minced
1/2 Cup chicken stock
2 oz. Cream cheese, softened
1 Cup Parmesan cheese
Salt and pepper to taste
1 lb. Fettuccine Pasta cooked per package directions
Fresh parsley chopped for garnish.
Directions
- Place shallots in a large frying pan set over medium high heat and cook for 8 to 10 minutes or until translucent. Add the minced garlic and cook for 2 to 3 minutes or until fragrant. Pour in the chicken broth and continue cooking an additional 5 minutes. Remove from heat and allow to cool slightly.
- Place 3/4 of the cauliflower florets in a large steamer basket set over boiling water. Steam with the lid on for 10 minutes or until very soft. Remove basket from heat and set on the side to cool slightly.
- Preheat the oven to 425º. Line a baking sheet with parchment paper and place the remaining cauliflower florets on the baking sheet, drizzle with olive oil and season with garlic powder, slat and pepper. Place in the preheated oven and bake for 10 minutes or until charred. Remove from oven and set to the side.
- Place the steamed cauliflower and shallot mixture into the bowl of a food processor and pulse several times until silky.and smooth. Pour mixture back into the frying pan and place over medium low heat. Stir in the softened cream cheese and Parmesan cheese until melted. Season with salt and pepper to taste.
- Cook fettuccini as per package instructions, drain and place in a large serving bowl. Pour the cauliflower mixture over the warm pasta and toss to coat. Place the roasted cauliflower on top and sprinkle with chopped parsley and Parmesan cheese just before serving.
- Enjoy.
