WEEKDAYS 1e|12c|p

Lightened-Up Cauliflower Alfredo

Daphne Oz
Servings: 6
30 to 45 min
Part 1 of 2

Enjoy pasta without the guilt! This lightened-up version of the Italian classic does the trick.

  • Ingredients
  • step-by-step directions
Lightened-Up Cauliflower Alfredo
  • 4 cups cauliflower (cut into large chunks)
  • 1 cup milk
  • 2 tablespoons butter
  • 1 pound fettuccine
  • 1 large shallot (finely minced)
  • 1/2 cup white wine
  • 1/4 cup Parmigiano-Reggiano (freshly grated)
  • 1/4 teaspoon nutmeg (freshly grated)
  • 1/3 cup parsley (chopped)
  • olive oil
  • Kosher salt and freshly ground black pepper to taste
  • Place the milk and the cauliflower in a large sauce pot and season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook until fork tender, about 8-10 minutes.
  • Using a slotted utensil, transfer the cauliflower to a blender. Add the milk and butter and puree until smooth.  Season with salt and pepper.
  • Bring a large pot of salted water to a boil.
  • Cook the pasta one minute less than the package instructions.
  • While the pasta is cooking, place a large sauté pan over medium heat and add 1-2 tablespoons of olive oil. Add the shallot, season with salt and cook for 2-3 minutes, or until slightly tender.
  • Deglaze with the white wine and allow to reduce by half, about 1-2 minutes.
  • Add the cauliflower puree and loosen the sauce with about 1/3 cup of pasta water.
  • Remove the pasta from the water and add it to the cauliflower puree. Grate fresh nutmeg over the top.
  • Toss again and add more cooking water if the pasta seems too dry.
  • Add the Parmigiano and parsley and toss to coat.
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