Cauliflower Alfredo
Cauliflower Alfredo might be a good recipe to expand your main course repertoire. This recipe serves 4. For $1.38 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 12g of fat, and a total of 401 calories. This recipe is liked by 950 foodies and cooks. This recipe is typical of Mediterranean cuisine. This recipe from My Recipes requires kosher salt, white flour, low fat milk, and garlic cloves. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 93%, this dish is awesome. Similar recipes include Cauliflower Alfredo Sauce, Cauliflower “Alfredo” Sauce, and Kale and Cauliflower Alfredo.
Servings: 4
Ingredients:
1 teaspoon freshly ground black pepper
3 cups chopped broccoli
3 cups chopped cauliflower, divided
1 cup unsalted chicken stock
8 ounces uncooked whole-wheat fettuccine
3 garlic cloves
1/2 teaspoon kosher salt
1 teaspoon fresh lemon juice
1 teaspoon grated lemon rind
2/3 cup 1% low-fat milk
2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup)
1 1/2 tablespoons unsalted butter
1 tablespoon white whole-wheat flour
Equipment:
sauce pan
whisk
blender
frying pan
Cooking instruction summary:
Cook pasta according to package directions, omitting salt and fat. Add broccoli and 1 cup cauliflower during last 2 minutes of cooking; drain. Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Add remaining 2 cups cauliflower and garlic. Bring to a boil; cook 15 minutes or until very tender. Place cauliflower mixture in a blender. Add milk, butter, pepper, juice, salt, and 1 ounce cheese. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); process until smooth. Return cauliflower mixture to pan over low heat. Add pasta mixture and lemon rind; toss well to coat noodles. Sprinkle with remaining 1 ounce cheese. Serve immediately.
Step by step:
1. Cook pasta according to package directions, omitting salt and fat.
2. Add broccoli and 1 cup cauliflower during last 2 minutes of cooking; drain.
3. Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly.
4. Add remaining 2 cups cauliflower and garlic. Bring to a boil; cook 15 minutes or until very tender.
5. Place cauliflower mixture in a blender.
6. Add milk, butter, pepper, juice, salt, and 1 ounce cheese.
7. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
8. Place a clean towel over opening in blender lid (to avoid splatters); process until smooth. Return cauliflower mixture to pan over low heat.
9. Add pasta mixture and lemon rind; toss well to coat noodles. Sprinkle with remaining 1 ounce cheese.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
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