Cauliflower Alfredo Recipe

Name: Cauliflower Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked whole-wheat fettuccine; 3 cups chopped broccoli; 3 cups chopped cauliflower, divided; 1 tablespoon white whole-wheat flour; 1 cup unsalted chicken stock; 3 garlic cloves; 2/3 cup 1% low-fat milk; 1 1/2 tablespoons unsalted butter; 1 teaspoon freshly ground black pepper; 1 teaspoon fresh lemon juice; 1/2 teaspoon kosher salt; 2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup); 1 teaspoon grated lemon rind

Servings: persons

8 ounces uncooked whole-wheat fettuccine
3 cups chopped broccoli
3 cups chopped cauliflower, divided
1 tablespoon white whole-wheat flour
1 cup unsalted chicken stock
3 garlic cloves
2/3 cup 1% low-fat milk
1 1/2 tablespoons unsalted butter
1 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup)
1 teaspoon grated lemon rind

1
Cook pasta according to package directions, omitting salt and fat. Add broccoli and 1 cup cauliflower during last 2 minutes of cooking; drain.
2
Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Add remaining 2 cups cauliflower and garlic. Bring to a boil; cook 15 minutes or until very tender. Place cauliflower mixture in a blender. Add milk, butter, pepper, juice, salt, and 1 ounce cheese. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); process until smooth. Return cauliflower mixture to pan over low heat. Add pasta mixture and lemon rind; toss well to coat noodles. Sprinkle with remaining 1 ounce cheese. Serve immediately.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces uncooked whole-wheat fettuccine, 3 cups chopped broccoli, 3 cups chopped cauliflower, divided, 1 tablespoon white whole-wheat flour, and more.

Yes, Cauliflower Alfredo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Alfredo

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