Cauliflower Fettuccine Alfredo

Cauliflower Fettuccine Alfredo
  • 1/2 head cauliflower, cored and cut into small florets
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 1/2 cup chicken stock
  • salt and ground black pepper to taste
  • 1/2 pound fettuccine
  • 1 cup grated Parmesan cheese


  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower to steamer, cover, and steam until tender, about 20 minutes. Cool cauliflower until cool enough to handle, about 15 minutes.
  2. Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 10 minutes. Pour chicken stock over shallot; cook until heated through, about 3 minutes. Remove skillet from heat and cool, about 15 minutes.
  3. Stir cauliflower into shallot mixture; blend using a hand blender until sauce is smooth and silky. Season sauce with salt and pepper.
  4. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring water back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain.
  5. Toss pasta with sauce in a bowl until evenly coated. Sprinkle Parmesan cheese over pasta.

04/24/2018
Cauliflower Fettuccine Alfredo, recipe PT15M PT1H 5 455 calories

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