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Cauliflower Alfredo

by Alix Traeger featured in 7 Nights of Pasta

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 6 cups
    water (1.5 L)
  • 1 head cauliflower florets
  • 1 cup
    milk (240 mL)
  • 2 tablespoons
    butter
  • 1 clove garlic
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 1 lb
    cooked pasta (455 g)
  • vegetarian parmesan cheese, to serve
  • fresh parsley, to serve
    Calories 556
    Fat 10g
    Carbs 96g
    Fiber 7g
    Sugar 9g
    Protein 20g

Estimated values based on one serving size.

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Preparation

  1. Boil the water over medium high heat. Add a large pinch of salt.
  2. Add the cauliflower florets.
  3. Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
  4. With a slotted spoon, add the cooked cauliflower to a blender.
  5. Add the milk, butter, garlic, salt, and pepper and blend until smooth.
  6. Toss the cooked pasta with cauliflower alfredo.
  7. Serve topped with parmesan, and parsley.
  8. Enjoy!
 

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