Cauliflower Alfredo Recipe



Cauliflower Alfredo Recipe

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

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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