Cauliflower Alfredo Sauce With Spaghetti Recipes

CAULIFLOWER ALFREDO

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.

CAULIFLOWER ALFREDO SAUCE WITH SPAGHETTI

Steps:

• 1. Cook and stir garlic cloves and 2 tbs olive oil in a large pot over medium heat until lightly browned and fragrant, 2-3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring broth to a boil, cover, and cook until cauliflower is tender, about 10 min.
• 2. Meanwhile, combine bread crumbs, 1/3 cup parmesan cheeses, and 1 tbs olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2-3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil' set aside.
• 3. Add cream to cauliflower mixture and puree in the pot with a stick blender or a food processor until smooth and creamy. Stir in 2/3 cup parmesan cheese until melted; season with freshly ground black pepper to taste.
• 4. Mix in lemon juice with spaghetti and stir in alfredo sauce to coat pasta. Serve topped with a sprinkle of parmesan cheese and the seasoned bread crumb mixture.
• 5. You can use any fresh herb in place of basil, such as thyme, parsley, or oregano. Or just sprig all of them. Chef's Note: You can shredded pieces of chicken breast to the Sauce and you can also use White Cheddar Cheese and A piece of Havarti Cheese instead of using Parmesan.

CAULIFLOWER SPAGHETTI ALFREDO WITH SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, then drain.
• Place a large skillet over medium-high heat and coat the pan with oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the cauliflower, 1 tablespoon salt and enough milk to partially submerge the florets. Increase the heat to high, and simmer until the cauliflower is very tender, about 15 minutes.
• Very carefully transfer the cooked cauliflower mixture to a blender and blend until smooth.
• Rinse the pan clean and place over medium heat. Return the blended sauce to the pan and add more milk if the sauce is too thick. Remove the pan from the heat and add the cheese, parsley, lemon juice and lemon zest. Add the cooked spaghetti to the sauce and toss to coat. Keep covered until ready to serve.
• Heat a large nonstick pan over medium-high heat. Coat the pan with olive oil, add the shrimp and cook until pink and just cooked through, about 4 minutes. Season with salt and pepper.
• Top the pasta with the shrimp and serve with lemon wedges, parsley and cheese.

CAULIFLOWER ALFREDO SAUCE

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.