As I’ve said numerous times before, I could eat pasta every single day. However, I’m trying to lose a bit of weight in a healthy manner, and this entails exercising more, and simply being more mindful of what I’m eating. Luckily, I find that my pasta cravings are very slightly diminishing. This led me to look at different ways of making pasta dishes a bit healthier. Which, brought me to this Cauliflower Alfredo sauce found on the Food Network by Katie Lee Biegel.

When I say that this is even better than regular Alfredo sauce, I’m not pulling your leg. It is just as creamy as its less nutritious counterpart, and I will gladly be making this from now on. (It’s also a great way to add cauliflower into your kid’s dishes!) The worst part of making this is the scent of the boiling cauliflower, which is barely bothersome at all. You may use more or less garlic depending on your preferences, while also swapping the 2% milk for coconut milk, if so desired.

Cauliflower Alfredo Sauce

Ingredients

1 Head Cauliflower, chopped into florets 

1lb Fettuccine Noodles 

1-3 Tbsp Unsalted Butter 

1 cup 2% Milk or Coconut Milk

2-3 Garlic Cloves, roughly chopped or sliced

1 1/2 cups Parmesan, grated or shaved

15 to 20 Medium Shrimp, peeled

Fresh parsley, chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil for 15-20 minutes until very tender. Remove the cauliflower with a slotted spoon, ensuring that it is drained well, and set aside in the blender. Reserve the boiling water for the pasta.
2. Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
3. As the pasta cooks, combine the cauliflower with the milk in a blender; puree until smooth. When blending hot liquid, fill the blender only halfway and let it cool for five minutes or so. Then, put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
4. In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the shrimp and allow them to cook through. Then, add the cauliflower puree and cook for 2 minutes. Season with a dash of salt and pepper, turn off the heat, and stir in the Parmesan.
5. Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce, add pasta water as necessary to achieve the desired consistency. Garnish with the parsley, extra parmesan flakes and some pepper.

Enjoy!

Related:

Creamy Chipotle Shrimp Recipe
Peanut Noodle Stir-Fry with Vegetables
Shrimp and Avocado Citrus Salad Recipe