Best Creamy Cauliflower Alfredo Recipes

Creamy Cauliflower Alfredo image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 cups cauliflower florets, about 8-ounces
1 cup low-sodium chicken broth
8 ounces whole grain fettuccine pasta
1 teaspoon extra-virgin olive oil
2 cloves garlic, minced
1/2 cup low-fat evaporated milk
Kosher salt and freshly ground pepper
3/4 cup frozen petite peas, thawed, (4 ounces)
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley, plus extra for garnish
1 1/2 teaspoons finely grated lemon zest

Steps:

1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.
2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water.
3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.

CREAMY (HEALTHY!) CAULIFLOWER ALFREDO SAUCE image

Number Of Ingredients 11

six cloves garlic, minced.
1 TBSP butter, softened
1 head cauliflower
2 teaspoons salt
1 generous pinch of pepper, to taste.
juice from 1/2 lemon
1 cup vegetable broth
1/2 cup milk
1/4 cup finely grated parmesan cheese
olive oil, to taste.
Bacon optional

Steps:

Directions: 1. In a large saucepan, boil florets of cauliflower on high heat until fork tender, approximately 10 minutes. 2. While cauliflower is boiling, warm butter in a saucepan and add garlic. Saute on low for a few minutes until lightly golden, but do not brown. Remove from heat and set aside. 3. Transfer cooked cauliflower to a blender. Add butter and garlic, vegetable broth, salt, pepper and milk. Blend on high for several minutes, stopping every so often to add lemon juice and parmesan cheese to taste. Blend until sauce is very smooth. 4. Evaluate the consistency of your sauce. If it seems thick, add more milk. If it seems dry, add a liberal drizzle of olive oil. I like the flavor and richness that the olive oil brings. Blend through.