Cauliflower Alfredo
A vegetable-based alternative to your traditional alfredo sauce that's light, creamy and flavorful!
Servings: 4 servings
Ingredients
- 1 cauliflower small to medium, cut into 2-3 inch pieces
- ½ cup parmesan grated, plus additional for serving
- ¼ cup extra-virgin olive oil
- 2 cloves garlic minced
- ¼ teaspoon Dijon mustard
- ¼ cup unsalted butter at room temperature
- 1 zest lemon
- 1 juice lemon
- 227 g Linguine or fettuccine One pack. I use Banza or Jovial Foods chickpea and brown rice pasta
- ground black pepper
- Kosher salt
- Parsley Fresh, chopped, for serving
Instructions
- 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.
- Enjoy!
Nutrition
Calories: 519kcal | Carbohydrates: 50g | Protein: 15g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 252mg | Potassium: 579mg | Fiber: 5g | Sugar: 4g | Vitamin A: 453IU | Vitamin C: 70mg | Calcium: 198mg | Iron: 2mg
