If you’re looking for an easy, last minute Valentine’s Day dinner recipe- this is it! If you’re looking to eat a giant bowl of fettuccine alfredo (without all the guilt/cheese/etc)- this is also it! I was blown away by how delicious and creamy this fake fettuccine alfredo turned out. I don’t really know how to explain it other than it had a ton of flavor (not overwhelmingly cauliflower tasting), the texture of the sauce wasn’t as silky as a regular alfredo sauce but pretty close and it was crazy easy to make. And afterwards… you don’t feel like you just ate a bowl of buttered cream! You actually ate a significant amount of cauliflowers. Nice!
- 1 lb uncooked fettuccine noodles
- 3 small heads cauliflower (I used 2 enormous ones)
- 6 cups vegetable broth
- 6 large cloves garlic, minced
- 1 tablespoon butter
- Pinch of nutmeg
- Olive oil
- 0.25 cup whole milk (or whatever you have around- heavy cream, 2%, etc)
- Reserved pasta water
- Bring vegetable broth to a boil over medium high heat. Chop cauliflower and add to broth. Cook until cauliflower is soft, 20 minutes.
- While that’s going on- melt the butter in a large skillet over medium heat. Add the garlic and sauté for a few minutes until soft and fragrant.
- Also while that’s going on- cook the fettuccine according to package instructions, reserving a cup of the pasta water.
- Transfer cauliflower and two cups of the broth to a blender or food processor. Add the sautéed garlic, one teaspoon of salt, nutmeg, and black pepper and puree until very smooth, about five minutes. While the mixture is running- stream in the olive oil. Add more broth or pasta water if you think the mixture seems too thick (does not easily move through blender).
- Transfer sauce back to the skillet over low heat. Add the milk and additional pasta water if needed. Add noodles, toss and serve.
Inspired by PinchofYum
This looks great! I think my special someone would love it!
Considering I have a large head of cauliflower to use… this looks fantastic!