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Cauliflower Alfredo

My family loves this quick and healthy cauliflower Alfredo sauce on pasta. —Shelly Bevington, Hermiston, Oregon
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1 medium head cauliflower, chopped
  • 4 cups water
  • 2 vegetable bouillon cubes
  • 2/3 cup shredded Parmesan cheese plus additional for garnish
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (16 ounces) fettuccine
  • Chopped fresh parsley

Directions

  • In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer to a food processor; add 2/3 cup Parmesan and pepper flakes. Process until pureed smooth.
  • Meanwhile, cook fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.
Nutrition Facts
1-1/3 cups: 371 calories, 9g fat (3g saturated fat), 6mg cholesterol, 533mg sodium, 60g carbohydrate (5g sugars, 5g fiber), 16g protein.

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