Cauliflower Alfredo

With the last of the garden basil

I'm pretty sure I tried this recipe once before and failed at it. I probably undercooked the cauliflower and I definitely didn't puree it for long enough. I'm glad I tried again. I'd forgotten how delicious fettuccine alfredo is, and I'm so happy to have a healthier, dairy-free version.

It's yet another amazing recipe from Pinch of Yum. I only made small changes: I replaced the heavy cream with almond milk, omitted the nutmeg, and inadvertently doubled the butter and oil because I halved the recipe and forgot to halve those, but it's delicious that way and still quite healthy. Oh, and I didn't add any pasta water because the consistency was perfect without it.

The Recipe:

1/2 lb fettuccine noodles

12 oz cauliflower florets

3 c vegetable broth

3 cloves garlic, minced

1 tb butter

1/2 tsp salt

pinch of black pepper

1 tb olive oil

1/8 c almond milk

Boil the fettuccine according to instructions on package.
In a large saucepan, boil the cauliflower in the vegetable broth for at least 15 minutes. A few extra minutes results in creamier sauce.
Saute the garlic in the butter.
Add cooked cauliflower and sauteed garlic with butter to a food processor with half of the broth, salt, and pepper. Start processing, and drizzle in the olive oil. Add additional broth as needed to help it move. Puree this mixture for 5 minutes.
Put the sauce back in the pan and cook it over low heat. Mix in the almond milk and season with additional salt to taste. Add a splash of pasta water if necessary to thin it out.
Toss the cooked pasta into the sauce, and serve.

The Verdict:

Overall grade: A

Overall reason: Healthy and delicious.

Time to prepare: 30 minutes

Husband quote: (Taking first bites) "YUM! FETTUCCINE ALFREDO!" Me: "Do you think it's alfredo sauce?" Husband: "... Yes..."

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