Cauliflower Alfredo Recipe By Tasty

LIGHTER CAULIFLOWER "ALFREDO" PASTA RECIPE BY TASTY

Steps:

• Sauté onion and garlic until fragrant. Set aside.
• In a large pot, add vegetable broth, water, and cauliflower florets. Boil until cauliflower is tender.
• Drain the cauliflower, reserving 1 cup of the liquid for the next step.
• In a food processor or blender, add cauliflower, reserved cooking liquid, almond milk, parmesan, sautéed onion and garlic, salt and pepper to taste. Blend until smooth. (Depending on the size of your blender, you may need to do this in batches.)
• In a large skillet, heat cooking oil over medium-high heat. Add chicken, salt, pepper, and oregano to taste. Cook until chicken is no longer pink and remove from the skillet. Set aside.
• Add asparagus to the skillet and cook.
• Once asparagus has reached your desired doneness, add cooked pasta, the cooked chicken, and the cauliflower sauce. Combine well and heat through.
• Serve topped with fresh parsley.
• Nutrition Calories: 2188 Fat: 180 grams Carbs: 101 grams Fiber: 10 grams Sugars: 10 grams Protein: 47 grams
• Enjoy!

CREAMY CAULIFLOWER ALFREDO WITH FETTUCINE

Steps:

• In a large pot or Dutch oven, melt the butter over medium high heat.
• Add the onion and garlic and allow to cook until soft and translucent.
• Add the cauliflower, stock and milk then season with nutmeg, salt and pepper.
• Allow to simmer until the cauliflower is tender, approximately 10 minutes.
• Transfer the sauce to a blender (or use a stick blender) and blend until smooth. You might need to add a splash more milk or stock, depending on the desired thickness.
• Return the sauce to the pan and add the cheese. Allow the Parmesan to melt into the sauce.
• Add cooked pasta and a splash of the pasta cooking water and toss to combine. Serve topped with more Parmesan.

CAULIFLOWER ALFREDO

Steps:

• 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.

CREAMY CAULIFLOWER ALFREDO

Steps:

• 1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.
• 2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water.
• 3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.