Cauliflower Alfredo Recipe By Tasty

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CAULIFLOWER ALFREDO RECIPE BY TASTY

Here's what you need: water, cauliflower florets, milk, butter, garlic, salt, pepper, cooked pasta, vegetarian parmesan cheese, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10



Cauliflower Alfredo Recipe by Tasty image

Steps:

  • Boil the water over medium high heat. Add a large pinch of salt.
  • Add the cauliflower florets.
  • Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
  • With a slotted spoon, add the cooked cauliflower to a blender.
  • Add the milk, butter, garlic, salt, and pepper and blend until smooth.
  • Toss the cooked pasta with cauliflower alfredo.
  • Serve topped with parmesan, and parsley.
  • Enjoy!

Nutrition Facts : Calories 543 calories, Carbohydrate 96 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, Sugar 9 grams

6 cups water
1 head cauliflower florets
1 cup milk
2 tablespoons butter
1 clove garlic
1 teaspoon salt
1 teaspoon pepper
1 lb cooked pasta
vegetarian parmesan cheese, to serve
fresh parsley, to serve

CAULIFLOWER ALFREDO

My family loves this quick and healthy cauliflower Alfredo sauce on pasta. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10



Cauliflower Alfredo image

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.

Nutrition Facts : Calories 371 calories, Fat 9g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 533mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 shallot, minced
1 medium head cauliflower, chopped
4 cups water
2 vegetable bouillon cubes
2/3 cup shredded Parmesan cheese plus additional for garnish
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) fettuccine
Chopped fresh parsley

LIGHTER CAULIFLOWER "ALFREDO" PASTA RECIPE BY TASTY

Here's what you need: oil, large white onion, garlic, vegetable broth, water, large head cauliflower, unsweetened almond milk, parmesan cheese, salt, pepper, boneless, skinless chicken breasts, dried oregano, asparagus, penne pasta, parsley

Provided by Crystal Hatch

Categories     Dinner

Yield 3 servings

Number Of Ingredients 15



Lighter Cauliflower

Steps:

  • Sauté onion and garlic until fragrant. Set aside.
  • In a large pot, add vegetable broth, water, and cauliflower florets. Boil until cauliflower is tender.
  • Drain the cauliflower, reserving 1 cup of the liquid for the next step.
  • In a food processor or blender, add cauliflower, reserved cooking liquid, almond milk, parmesan, sautéed onion and garlic, salt and pepper to taste. Blend until smooth. (Depending on the size of your blender, you may need to do this in batches.)
  • In a large skillet, heat cooking oil over medium-high heat. Add chicken, salt, pepper, and oregano to taste. Cook until chicken is no longer pink and remove from the skillet. Set aside.
  • Add asparagus to the skillet and cook.
  • Once asparagus has reached your desired doneness, add cooked pasta, the cooked chicken, and the cauliflower sauce. Combine well and heat through.
  • Serve topped with fresh parsley.
  • Nutrition Calories: 2188 Fat: 180 grams Carbs: 101 grams Fiber: 10 grams Sugars: 10 grams Protein: 47 grams
  • Enjoy!

oil, as needed
½ large white onion, diced
3 cloves garlic, minced
4 cups vegetable broth
3 cups water
1 large head cauliflower, broken into florets
1 cup unsweetened almond milk
1 cup parmesan cheese
½ teaspoon salt
½ teaspoon pepper
2 boneless, skinless chicken breasts, diced
dried oregano, to taste
1 cup asparagus, chopped
2 cups penne pasta, cooked
parsley, for garnish

CREAMY CAULIFLOWER ALFREDO

The key to a tasty fettuccine alfredo is a creamy sauce. By cooking and blending cauliflower to a smooth puree, you get the creamy mouthfeel of butter and cream without the high calories and fat.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 12



Creamy Cauliflower Alfredo image

Steps:

  • 1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.
  • 2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water.
  • 3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.

2 cups cauliflower florets, about 8-ounces
1 cup low-sodium chicken broth
8 ounces whole grain fettuccine pasta
1 teaspoon extra-virgin olive oil
2 cloves garlic, minced
1/2 cup low-fat evaporated milk
Kosher salt and freshly ground pepper
3/4 cup frozen petite peas, thawed, (4 ounces)
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley, plus extra for garnish
1 1/2 teaspoons finely grated lemon zest

CAULIFLOWER ALFREDO SAUCE

Provided by Katie Lee Biegel

Categories     condiment

Time 45m

Yield 6 servings

Number Of Ingredients 10



Cauliflower Alfredo Sauce image

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.

Sea salt and coarsely ground black pepper
2 cups cauliflower florets
1 pound fettuccine noodles
1 cup 2 percent milk
3 tablespoons unsalted butter
1 clove garlic, lightly smashed
1 1/2 cups grated Parmesan
Olive oil, for searing the shrimp
15 to 20 peeled medium shrimp
Chopped fresh parsley, for garnish

CAULIFLOWER ALFREDO

Make and share this Cauliflower Alfredo recipe from Food.com.

Provided by Ginger Cook

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Cauliflower Alfredo image

Steps:

  • Boil the water over medium high heat. Add a large pinch of salt.
  • Add the cauliflower florets.
  • Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
  • With a slotted spoon, add the cooked cauliflower to a blender.
  • Add the milk, butter, garlic, salt, and pepper and blend until smooth.
  • Toss the cooked pasta with cauliflower alfredo.
  • Serve topped with parmesan, and parsley.
  • Enjoy!

Nutrition Facts : Calories 299.2, Fat 11, SaturatedFat 6.3, Cholesterol 29.3, Sodium 812.5, Carbohydrate 42.7, Fiber 8.6, Sugar 2.9, Protein 10.4

6 cups water
1 head cauliflower floret
1 cup milk
2 tablespoons butter
1 garlic clove
1 teaspoon salt
1 teaspoon pepper
1 lb cooked pasta
1/4 cup parmesan cheese, to serve

CAULIFLOWER ALFREDO

Make and share this Cauliflower Alfredo recipe from Food.com.

Provided by giani23

Categories     One Dish Meal

Time 30m

Yield 1 , 4 serving(s)

Number Of Ingredients 8



Cauliflower Alfredo image

Steps:

  • •rRemove outer leaves and cut tough stem from cauliflower. Steam in a large pot until fork tender. Drain.
  • •Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
  • •In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. .
  • •Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta, reserving about a half cup of the water.
  • •Add water, pasta and the cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over medium until heated enough to your liking. It will be thin at first, but this extra step of cooking off the water will make your pasta creamier and hotter, and will allow you to bring you dish to the table "restaurant" hot. Salt to taste.
  • •Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.
  • Read more: http://ohsheglows.com/#ixzz2r8D9IHKZ.

Nutrition Facts : Calories 86.3, Fat 2.9, SaturatedFat 0.4, Sodium 39, Carbohydrate 11.6, Fiber 5.5, Sugar 2.2, Protein 7.1

4 cups cauliflower florets (1 small or medium cauliflower)
1/2 tablespoon extra virgin olive oil
1 tablespoon minced garlic (from 2 med or lg cloves)
1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
1/2 teaspoon onion powder
1/4-1/2 teaspoon garlic powder

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From natashashairbowtique.blogspot.com


CAULIFLOWER ALFREDO SAUCE | FOODTALK
Put chopped cauliflower in bowl Add 3 cloves smashed garlic and chicken stock Cover with a silicone lid and put in the microwave for 5 minutes on full. Give a stir and microwave another 5 min. Purée in food processor and return to bowl Add parmesan and cubed cream cheese 1/4 block cubed cream Cheese Add salt and pepper
From foodtalkdaily.com


CAULIFLOWER ALFREDO - BOSH!
Method. 1. Boil the cauliflower florets for 10-12 minutes. 2. Drain the florets and put them in a food processor. 3. Add all the rest of the ‘sauce’ ingredients and whizz them up into a cream. 4. Pour the cream over the (freshly) cooked pasta.
From bosh.tv


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