Chicken And Cauliflower Alfredo Recipes

CAULIFLOWER ALFREDO RECIPE BY TASTY

Steps:

• Boil the water over medium high heat. Add a large pinch of salt.
• Add the cauliflower florets.
• Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
• With a slotted spoon, add the cooked cauliflower to a blender.
• Add the milk, butter, garlic, salt, and pepper and blend until smooth.
• Toss the cooked pasta with cauliflower alfredo.
• Serve topped with parmesan, and parsley.
• Enjoy!

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.

CHICKEN AND CAULIFLOWER ALFREDO

Steps:

• Preheat oven to 375 degees. Butter a 9 x 13 baking dish.
• Cut cauliflower into bite size florets. Either steam for 4 minutes or boil for 4-5 minutes until cauliflower is fork tender. Careful not to overcook, as it will continue to cook in the oven. DRAIN WELL. After draining spread cauliflower out on two sheets of paper towels to let all excess moisture evaporate.
• Cut cooked chicken into one inch pieces.

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.