I know, cauliflower and fettuccine in the same title just doesn’t sound possible, let alone good.
It surprisingly is!
I can’t take any sort of credit whatsoever for this recipe. But I love it, Angela Liddon has it posted online for free, so I want to have it here on my little blog as a reminder of what I enjoy making and eating:
One of our staff told my husband and I how she tried making this recipe and was floored over it. She basically had us pinkie-swear that we’d make it as soon as possible.
So we did.
We decided to top it with simply steamed zucchini (roasted would’ve been more decadent and ideal if I had planned accordingly) and arugula with cucumbers on the side. Also, since we’ve been on a major antioxidant and phytonutrient kick and found out that spices are an excellent source of them, we strayed from the traditional flavors a tad and sprinkled on oregano and crushed red pepper.
I know cauliflower has a very distinct and, oh, strong aroma when cooked, but you really don’t notice it or it doesn’t bother you when eating. If you reheat this dish the next day in the microwave, you’ll get a good whiff of that cauliflower smell, but the dish still tastes as good and is as creamy as it was the day before!
Cauliflower Fettuccine Alfredo
Slight adaptations from Angela Liddon’s recipe, serves 4 easily
- 4 heaping cups cauliflower florets (1 small to medium cauliflower head)
- 2 medium to large garlic cloves, minced
- 1/2 cup unsweetened and unflavored non-dairy milk
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice (or 1 scant tablespoon of bottled lemon juice concentrate)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon fine grain sea salt, to taste
- 1/4-1/2 teaspoon pepper, to taste
- Fettuccine or pasta shape of your choice (we used a 13.25 ounce box of rotini here)
- Minced fresh parsley or other herb for garnish, optional
Add cauliflower florets in a large pot and cover with water, bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender then drain. Meanwhile, use a small amount of water to sauté the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
In a high speed blender (preferably Vitamix or Blentec), add the cooked and drained cauliflower, sautéed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms, don’t be afraid to let it run for while until the texture is right. Set aside.
Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package, then drain. Add the cauliflower sauce into the same pot and add the drained pasta back into it. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavor). Serve with fresh minced parsley and black pepper. Feel free to add in your favorite sautéed or roasted vegetables.
- Sometimes we don’t even sauté the garlic, but I’ll cut the amount called for in half and throw the single garlic clove straight in the blender fresh. As you’re aware, sometimes some garlic can be SUPER strong but (1) that’s hardly ever the case unless you’re using fresh garlic from Romania (it was spicy!) and (2) we love garlic anyway.
- Like mentioned in the ingredients, we usually boil an entire box (13.25 ounces) of pasta and there is more than enough sauce in this recipe to cover all of it more than adequately.
- The first time I made this, I didn’t salt it enough at the very end before serving. It was good, but it hadn’t quite reached that peak amount of flavor due to the slight lack of salt. Lesson learned again: always, always, always taste and season accordingly when you’re cooking.