Sometimes a recipe comes my way that puzzles me. At first glance, this three ingredient soup sounds a bit drab: no spices, no cream, no deep caramelization to develop flavor. It doesn’t sound like the home-run recipe it is. The first thing that made me…
Oh, tacos, how I love thee. With Cinco de Mayo coming up, of course I was going to bring you a Mexican inspired recipe. However, I had these cauliflower tacos locked and loaded to post in the next few weeks anyway because they are SO…
When I first saw the idea of using cauliflower as a base for an alfredo sauce, I had a similar reaction to what you might have had.
1) Cauliflower Alfredo? That’s not real alfredo sauce. My (insert Italian grandmother, father, neighbor, etc) would disown me!
2) I’m intrigued however, and I think it could work.
I’m happy to say that it does in fact work. Will it taste exactly like the butter, cream, and cheese laden alfredo sauce you are used to? No. Will it be creamy, flavorful, and delicious? Yes. Just make sure to use enough seasoning (lemon and salt) and taste as you go. A bit of extra parmesan doesn’t hurt either.
I’m really interested to hear what you think of this one. Let me know!
Cauliflower Alfredo Pasta
1 small to medium cauliflower, cut into 2-3 inch pieces
½ cup parmesan, grated, plus additional for serving
¼ cup extra-virgin olive oil
2 garlic cloves, minced
¼ teaspoon Dijon mustard
¼ cup unsalted butter, at room temperature
Zest and juice from 1 lemon
1 package of linguine or fettuccine, I use Banza or Jovial Foods chickpea and brown rice pasta
Freshly ground black pepper
Fresh parsley, chopped, for serving
Bring a large pot of well salted water to a boil.
Add the cauliflower and boil until the cauliflower is easily pierced with a fork, about ten minutes.
Drain cauliflower in a colander and add to the blender.
Meanwhile, boil your pasta in a separate large pot of well salted water according to package directions. Drain pasta in the same colander and reserve at least 2 cups of the pasta water.
Place the cauliflower in a high powered blender or food processor and add the parmesan, butter, olive oil, mustard, garlic, zest and juice, 1 teaspoon salt, and several grinds of pepper.
Blend to combine for about 20 seconds.
Add some of the pasta water, ½ cup at a time, and blend until the sauce is very creamy and the consistency is to your liking. I usually use between 1-1 ½ cups of water. Taste and add salt or lemon if needed.
Toss the cooked pasta with the alfredo sauce and top with extra parmesan, chopped parsley, and cracked pepper.