Cauliflower Alfredo

Name: Cauliflower Alfredo
Ingredients: 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

10 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.