The possibilities for cauliflower are endless these days. You will never have to resort to swapping cauliflower for potatoes again. Instead make this cauliflower alfredo recipe, you won’t miss the cream or butter and neither will your waistline!
Fettuccine Cauliflower Alfredo
the possibilities with cauliflower never cease to amaze me!
- 2 cups cauliflower
- 1 tbsp olive oil
- 1 tsp olive oil
- 1 cup mushrooms sliced
- 1 tsp garlic
- 2 tbsp skim milk
- 4 oz fettuccine
- 2 tbsp Parmesan
- salt and pepper to taste
- sage optional
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with
Cut the cauliflower into florets. Toss in olive oil, garlic, and salt and pepper.
Bake in the oven for about 30 minutes.
Wash and slice the mushrooms, cook in a little olive oil in a sauté pan for 8 minutes. Set aside.
Add the cauliflower into a blender to food processor. Add some olive oil and milk. Blend until smooth. Depending on your blender/food processor, it might not be completely silky, that’s fine! You can always add a little more milk if needed.
Cook the pasta according to the instructions on the package.
Drain the water and out the pasta back into the pot. Add the cauliflower and coat the pasta. Add in the mushrooms.
Put the pasta into two bowls.
Add some Parmesan on top.
Optional: Cook some sage in a pan with a little oil until crispy. Add on top of the pasta
- Dairy free? Sub any dairy free milk and skip the Parmesan
- Gluten free? Sub in any gluten-free pasta and cook according to those directions!