Time 45m Yield 6 servings Number Of Ingredients 10 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.
Time 35m Yield 4 servings Number Of Ingredients 9 Steps:
Combine the oil and garlic in a medium heavy-bottomed saucepan and heat over medium heat, swirling, until the garlic is soft and fragrant but not brown, about 3 minutes. Add the cauliflower, nutmeg, 2 3/4 cups water and 1 teaspoon each salt and pepper. Cover and cook until the cauliflower is completely soft, 15 to 20 minutes. Add the yeast or Parmesan and puree with an immersion blender until the sauce is very smooth. Meanwhile, bring a large pot of salted water to a boil and add the fettucine. Cook according to the package directions. Reserve at least 1/4 cup of the pasta water, then drain the pasta and add to the cauliflower sauce. Toss to coat the pasta and heat over medium low until the sauce is warmed through. Add some of the reserved pasta water to adjust the consistency if needed. Season with salt and pepper. Divide among 4 serving bowls and sprinkle with parsley, nutritional yeast or Parmesan and crushed red pepper if using.
Time 30m Number Of Ingredients 10 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.
Time 25m Yield 4-6 Number Of Ingredients 10 Steps:
HowToStep Melt butter in a medium-size pot over medium heat; add onion and garlic and cook, stirring until softened, 5-7 minutes. ##Add cauliflower, milk and salt and bring to a simmer. Cook covered until cauliflower is tender, about 5 minutes. ##Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Remove 1 cup of pasta water before draining. Reserve. ##Transfer cauliflower mixture and cheese to a blender and blitz until smooth. Scrape back into the pot and add drained pasta. ##Toss in the pasta and some of the reserved pasta cooking liquid to loosen up the mixture, if needed. Serve with more grated cheddar, if desired, with pepper and parsley, chives or green onion. ##Tip: Make this dish dairy-free by substituting the milk for vegetable broth or your favourite non-dairy liquid and the cheddar cheese with an equally delicious dairy-free alternative.
Time 40m Yield 6 servings. Number Of Ingredients 10 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.
Time 30m Number Of Ingredients 9 Steps:
In a medium pot, bring milk and broth to a rapid simmer. Add cauliflower and cook, covered, until just tender, 7 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl. Cook remaining cauliflower (4 cups), covered, until soft, 6 to 8 minutes longer. Transfer soft cauliflower to a blender with 1 1/2 cups cooking liquid, 2 tablespoons Parmesan, and 1 teaspoon salt. Blend until smooth; pulse in heavy cream. In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Stir in butter, cauliflower puree and florets, and peas. Add pasta water if necessary to create a creamy sauce that coats the pasta. Season with salt and pepper and serve with remaining 2 tablespoons Parmesan.
More about “cauliflower fettuccine alfredo recipes”
Time 30m Yield 4 servings Number Of Ingredients 10 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!
