Total TimePrep: 20 min. Cook: 20 min.
- 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
- 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 Facts1-1/3 cups: 371 calories, 9g fat (3g saturated fat), 6mg cholesterol, 533mg sodium, 60g carbohydrate (5g sugars, 5g fiber), 16g protein.
Dec 3, 2019
The processed cauliflower and cheese came out very thick and not creamy at all. I feel that adding some of the vegetable broth the cauliflower was cooked in to this process would have improved the creaminess. I did add some cream and butter after trying it so it would coat the fettuccine better. I'm glad I tried it. I love cauliflower.
Oct 18, 2019
Really wanted to like this, I’m sorry though I found it not to be good at all, tasted like paste and noodles. Very dry. I added pasta water to try to make it creamy and eventually added cream to give it some moisture. Also needed much more seasoning: Parmesan, red pepper and maybe even some salt. I’m sorry to write this negative review but I will not be saving this recipe.