Best Cauliflower Fettuccine Alfredo Recipes

CAULIFLOWER FETTUCCINE ALFREDO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower to steamer, cover, and steam until tender, about 20 minutes. Cool cauliflower until cool enough to handle, about 15 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 10 minutes. Pour chicken stock over shallot; cook until heated through, about 3 minutes. Remove skillet from heat and cool, about 15 minutes.
• Stir cauliflower into shallot mixture; blend using a hand blender until sauce is smooth and silky. Season sauce with salt and pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring water back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain.
• Toss pasta with sauce in a bowl until evenly coated. Sprinkle Parmesan cheese over pasta.

ZUCCHINI FETTUCCINE WITH CAULIFLOWER ALFREDO AND PEAS

Steps:

• Place cauliflower in a pot with water to cover; bring to a boil. Cook until tender, about 6 minutes. Drain; transfer to a food processor.
• Cut zucchini into noodles using a spiralizer.
• Heat oil in a skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Transfer garlic to the food processor, reserving oil in the skillet. Add almond milk, lemon juice, flax seeds, parsley, basil, salt, pepper, turmeric, and sriracha sauce to the food processor; blend until smooth.
• Heat reserved oil in the skillet. Toss in zucchini noodles; cook and stir using tongs, 3 to 5 minutes. Season with salt and pepper. Add spinach and stir until wilted, about 2 minutes. Add peas; cook and stir until heated through, about 2 minutes.
• Transfer zucchini noodle mixture to a large bowl. Pour in almond milk sauce and toss to combine. Garnish with Parmesan cheese.

FETTUCCINE ALFREDO WITH CAULIFLOWER AND PEAS

Steps:

• In a medium pot, bring milk and broth to a rapid simmer. Add cauliflower and cook, covered, until just tender, 7 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl. Cook remaining cauliflower (4 cups), covered, until soft, 6 to 8 minutes longer. Transfer soft cauliflower to a blender with 1 1/2 cups cooking liquid, 2 tablespoons Parmesan, and 1 teaspoon salt. Blend until smooth; pulse in heavy cream.
• In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Stir in butter, cauliflower puree and florets, and peas. Add pasta water if necessary to create a creamy sauce that coats the pasta. Season with salt and pepper and serve with remaining 2 tablespoons Parmesan.

ROASTED CAULIFLOWER FETTUCCINE ALFREDO

Steps:

• Preheat oven to 425 degrees. Place cauliflower and garlic on a baking sheet, drizzle with olive oil and sprinkle lightly with salt and pepper, then toss to evenly coat and spread into an even layer. Bake in preheated oven 25 - 30 minutes until golden.
• Meanwhile, boil pasta according to directions listed on package and reserve and set aside 1/2 cup of the pasta water before draining pasta.
• Remove skins from roasted garlic then add to a blender along with roasted cauliflower and milk. Process mixture until well pureed (leave a small opening on lid to allow hot air to escape). Brown butter in a medium saucepan over medium heat, then carefully add pureed cauliflower mixture to browned butter in saucepan and stir to combined. Reduce heat slightly, add in Neufchatel cheese, Parmesan cheese and season with salt and pepper to taste. Heat mixture until warmed through, adding in reserved pasta water 1 Tbsp at a time to thin sauce to desired consistency. Return pasta to pot (without water) and toss with sauce (again adding in additional water to thin as desired). Serve warm, garnished with additional Parmesan and fresh parsley if desired.
• Recipe Source: Cooking Classy