Name: Cauliflower Alfredo Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 package (16 ounces) fettuccine -; 2 vegetable bouillon cubes -; 1 medium head cauliflower, chopped -; 2 tablespoons extra virgin olive oil -; 3 garlic cloves, minced -; 1 shallot, minced -; 1/4 teaspoon crushed red pepper flakes -; 2/3 cup shredded Parmesan cheese, plus additional for garnish -; Chopped fresh parsley -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower Alfredo Sauce

1. 1 package (16 ounces) fettuccine -

2. 2 vegetable bouillon cubes -

3. 1 medium head cauliflower, chopped -

4. 2 tablespoons extra virgin olive oil -

5. 3 garlic cloves, minced -

6. 1 shallot, minced -

7. 1/4 teaspoon crushed red pepper flakes -

8. 2/3 cup shredded Parmesan cheese, plus additional for garnish -

9. Chopped fresh parsley -

How to cook deliciously - Cauliflower Alfredo Sauce

1. Stage

Cook the fettuccine according to the package directions for al dente. Drain it and set it aside. Editor’s Tip: Al dente is the Italian term for “to the tooth.” When cooking pasta to be al dente, this means the noodles should be tender but still firm and chewy.

2. Stage

In a large saucepan or Dutch oven, bring 4 cups water to a boil. Add the bouillon cubes, and stir until they've dissolved. Add the cauliflower, and cook until it's very tender, for 8 to 10 minutes. Drain the cauliflower, reserving 2/3 cup cooking water.

3. Stage

Transfer the cauliflower to a food processor or blender. Process until it's pureed smooth, adding the reserved cooking water as needed.

4. Stage

In the same saucepan, heat the oil over medium-high heat. Add the garlic and shallot, and cook, stirring, until they're fragrant, one to two minutes. Add the red pepper flakes and the cauliflower puree, then heat through.

5. Stage

Add the cooked pasta and 2/3 cup Parmesan cheese, then toss to coat. Sprinkle with parsley and additional Parmesan before serving.