Cauliflower Alfredo Sauce With Spaghetti Recipes

EASY VEGAN CAULIFLOWER ALFREDO SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more. Add cauliflower and vegetable broth; cover with lid and simmer over medium heat until tender, about 5 minutes.
• Place cauliflower mixture in a blender. Add nutritional yeast, salt, lemon juice, and soy sauce; blend until smooth and creamy, about 3 minutes.

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.

CAULIFLOWER ALFREDO PASTA

Steps:

• Brown the butter in a large skillet over medium high heat. Once it starts to get lightly brown, add the red pepper flakes and garlic and sauté for 30 seconds until fragrant and the butter is browned. Remove from heat and set aside.
• Bring a pot of water to a boil. Add the cauliflower and cook for 8 minutes until fork tender. Once tender, use a slotted spoon and transfer the cauliflower to a Vitamix blender. Add ½ cup of the cooking water and the red pepper and garlic brown butter mixture. Blend until smooth. If it's still thick, stream in a few tablespoons of milk at a time until smooth and thin. Taste and adjust salt and pepper as needed.
• Cook the pasta according to the package directions. Drain and transfer back into the pot. Add the cauliflower sauce and toss to combine. Season with salt, pepper and parmesan and serve with fried sage.

CAULIFLOWER ALFREDO SAUCE RECIPE

Steps:

• Clean the cauliflower head from green leaves, and chop it into reasonably large but manageable pieces. Place it in the big sauce pan with water, bring to boil and boil for 30-40 minutes until cauliflower is really soft. Remove from heat and drain cauliflower from water. You should have about 3 and 1/2 cups of cooked and sliced cauliflower pieces. Do reserve some cooking water.
• Dissolve 1/2 of a chicken bullion cube in 1/2 cup of very hot reserved cooking water.
• In a food processor, combine drained cooked cauliflower (from step 1) and 1/2 cup of hot reserved cooking water you just made (from step 2) with 1/2 cup grated Parmesan cheese, and 1/4 teaspoon of salt, and process really well, until a very creamy sauce forms:
• Transfer the cauliflower alfredo sauce into a large sauce pan and keep it warm on the stove top. Season with salt and pepper, and nutmeg (optional), to taste.

CAULIFLOWER ALFREDO SAUCE

Steps:

• Remove the leaves from the cauliflower and cut into individual florets. The smaller you cut the pieces, the faster they will cook.
• Bring a medium pot of salted water to a boil. Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender. Drain the water from the cauliflower.
• In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes.
• Add the cauliflower, onion mixture, Parmesan cheese, chicken broth, salt, and pepper to a blender. Blend until creamy and smooth

CAULIFLOWER ALFREDO SAUCE

Steps:

• Cauliflower Alfredo Sauce Recipe: Put all ingredients into a medium pot and bring to a complete boil, then cover and simmer 15 minutes or until the cauliflower is fall-apart tender. Pulverize with either an immersion or regular blender. Serve over pasta, or spaghetti squash, rice, roasted vegetables, or whatever you wish. Makes about 2 cups, and it gets much thicker as it sits.View Alfredo Nutrition Facts

CAULIFLOWER ALFREDO SAUCE WITH SPAGHETTI

Steps:

• 1. Cook and stir garlic cloves and 2 tbs olive oil in a large pot over medium heat until lightly browned and fragrant, 2-3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring broth to a boil, cover, and cook until cauliflower is tender, about 10 min.
• 2. Meanwhile, combine bread crumbs, 1/3 cup parmesan cheeses, and 1 tbs olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2-3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil' set aside.
• 3. Add cream to cauliflower mixture and puree in the pot with a stick blender or a food processor until smooth and creamy. Stir in 2/3 cup parmesan cheese until melted; season with freshly ground black pepper to taste.
• 4. Mix in lemon juice with spaghetti and stir in alfredo sauce to coat pasta. Serve topped with a sprinkle of parmesan cheese and the seasoned bread crumb mixture.
• 5. You can use any fresh herb in place of basil, such as thyme, parsley, or oregano. Or just sprig all of them. Chef's Note: You can shredded pieces of chicken breast to the Sauce and you can also use White Cheddar Cheese and A piece of Havarti Cheese instead of using Parmesan.

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 SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
• Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
• Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
• In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
• Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
• Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

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.