Cauliflower Fettuccine Alfredo recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- ½ head cauliflower, cored and cut into small florets 2 tablespoons olive oil 2 shallots, minced ½ cup chicken stock salt and ground black pepper to taste ½ pound fettuccine 1 cup grated Parmesan cheese
Nutrition Info
- 258.5 caloriescarbohydrate: 33.5 gcholesterol: 12.1 mgfat: 9.3 gfiber: 2.6 gprotein: 11.8 gsaturatedFat: 3.2 gservingSize: -sodium: 231.7 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Fettuccine Alfredo
Directions
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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.
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.
Stir cauliflower into shallot mixture, blend using a hand blender until sauce is smooth and silky. Season sauce with salt and pepper.
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.
Toss pasta with sauce in a bowl until evenly coated. Sprinkle Parmesan cheese over pasta.