Feb 14, 2014
Kat Teutsch; Prop styling by Gerri Williams
This lighter version of a classic alfredo includes cauliflower for an extra boost of nutrition.
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Prep Time: 0 hours 35
Total Time: 0 hours 35
12 oz. fettuccine
2 tbsp. olive oil
1 tbsp. all-purpose flour
1/4 c. grated Romano cheese
pinch cayenne pepper
chopped fresh flat-leaf parsley
- Place the cauliflower and 2 1/2 cups water in a pot and simmer until the cauliflower falls apart when squeezed, 15 to 18 minutes. Transfer the cauliflower and any remaining liquid in the pot to a blender and purée until smooth (add extra water, if necessary).
- Meanwhile, cook the pasta according to package directions (omit salt). Reserve 1 cup of the cooking liquid, drain the pasta, and return it to the pot.
- Heat the oil in a medium skillet over medium heat. Add the onion, 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes.
- Add the garlic and cook for 1 minute. Sprinkle with the flour and cook, stirring, for 1 minute more. Stir in the milk and simmer until slightly thickened, about 3 minutes. Stir in the Romano cheese.
- Add the milk mixture and cayenne to the blender; purée until smooth. Toss the cauliflower mixture with the pasta, adding some of the reserved cooking liquid if the mixture seems dry. Serve with parsley, if desired.
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Date: 02.12.2018, 06:39 / Views: 74141