Cauliflower Fettuccine Alfredo
  • CourseMain Dish
  • 3Tbsp butterapprox
  • 1tsp red pepper flakesoptional
  • 4cloves garlicminced
  • 1tsp nutmeg(optional)
  • 1 large cauliflowercut into florets
  • 1/2cup milk2% or Whole
  • 500grams Fettuccini
  • Salt & pepperto taste
  • Parmesan cheese
  • Parsleyoptional, for garnish
  1. Melt butter over medium heat. Turn heat down to low, then and add red pepper flakes and garlic. Sauté for 1 minute or until garlic lightly golden and remove from heat. Set aside.
  2. Boil water and add cauliflower. Cook for approximately 6-8 minutes, or until fork tender.
  3. Transfer cauliflower to high powered blender (such as Vitamix) or food processor. Tip: use slotted spoon to transfer cauliflower to blender.
  4. To the blender, add ½ cup cauliflower cooking water, milk/cream, salt, pepper and nutmeg. Blend until as smooth. Stream butter mixture in slowly, continuing to blend. Add more liquid (milk) if needed to thin it out. Your sauce will be done when it looks like a smooth cream sauce.
  5. Turn cauliflower water back up to high heat and add pasta once boiling. Cook pasta until al dente.
  6. Drain pasta and return to pot (off heat).
  7. Add sauce to pot and combine gently with tongs.
  8. Top fettucine generously with parmesan and garnish with parsley.
  9. Serve immediately.