This luscious cauliflower fettuccini Alfredo packs lots of flavor and creamy texture but is way lighter than traditional Alfredo.
Guys, I just discovered something amazing.
Cauliflower Alfredo is legit.
I’ll be honest: I resisted the idea for a long time. I tend to resist things that are lightened up, generally.
However, on occasion I’ll have the good fortune to discover something that could be considered on the light side, but also happens to be amazing. Like, amazing enough that I’d eat it even if it weren’t lightened up. Cauliflower Alfredo just happens to be one of those things.
I recently got my hands on a copy of Fuss-Free Vegan, the new cookbook from Sam Turnbull over at It Doesn’t Taste Like Chicken. I know Sam’s blog well, so as soon as I saw that her book had a recipe for cauliflower Alfredo, I figured it must be pretty darn good. So of course I had to give it a try.
I’m not kidding when I tell you that I was eating the sauce with a spoon. It was absolutely delicious without being overly heavy like traditional fettuccine Alfredo.
In other words, it actually is better!
This one will go on regular rotation in my house.
I’m really excited about working my way through the entire book. Every single recipe sounds and looks tasty to me, and as the name implies, they’re all pretty darn easy and of the type you make on a weeknight with no problem. Next on my list are The Cutest Mini Mushroom Sliders, OMG It’s So Good Tofu Bolognese, and Scrumptious Sun-Dried Tomato & Walnut Bean Balls.
Does this post have you itching to get your hands on a copy too? Perfect! Because I’ve got an extra one to give away! Enter below!
Lighter (and better that way) Cauliflower Fettuccini Alfredo
This luscious cauliflower fettuccine Alfredo packs lots of flavor and creamy texture but is way lighter than traditional Alfredo.
For the Cauliflower Alfredo Sauce
- 1 cauliflower, roughly chopped
- 4 cloves garlic, peeled
- 1 cup vegetable broth
- 1 cup Heavenly Heavy Cream (page 206) or full-fat coconut milk
- 2 tsp white miso paste
- 1 1/2 tsp salt
For the Pasta
- 1 lb fettuccine (gluten-free, ir preferred)
- Parmegan (page 204)
- Handful of parsley, chopped
- Black pepper
For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this in batches, being careful no tot fill the blender too high, so the hot liquid doesn't explode out the top.
In the meantime, cook the pasta according to the package directions, then drain.
Return the pasta to the pan, them pour the cauliflower Alfredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of Parmegan and parsley, and fresh cracked black pepper.
For an even lighter version, swap the Heavenly Heavy Cream or coconut milk with your favorite non-dairy milk.
Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.