Cauliflower Alfredo

• servings: 6 servings
• active time: 5 minutes
• total time: 18 minutes

Ingredients

1 head cauliflower (cut into florets)

2 tablespoons olive oil

1 shallot (minced)

6 garlic cloves (minced)

¼ teaspoon crushed red pepper

1 teaspoon salt

½ teaspoon white pepper

½ cup milk

1 pound cooked fettuccine

Directions

Bring a large pot of boiling water to a boil. Add the cauliflower and cook, covered, for 8-10 minutes or until cauliflower is fork tender. Reserve 1 cup of the cooking water.

Heat the olive oil in a large skillet over medium heat, sauté the onion and garlic with crushed red pepper until the garlic is soft and fragrant, but not browned, about 1-2 minutes.

Use a slotted spoon to transfer the cooked cauliflower to the skillet. Season with salt and pepper and cook until fragrant, 1 minute.

Transfer the cauliflower mixture to a blender along with the reserved cooking liquid and milk. Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 1 minute. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Toss the alfredo sauce with cooked fettucine and serve immediately.

Nutrition

• Calories: 190 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.02 g
• Cholesterol: 24 mg
• Sodium: 430 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 6 g