18 December 2012

{food} cauliflower fettuccine


There are some things that just shouldn't be made without cheese.

I thought fettuccine alfredo was one of them. My favorite at the Old Spaghetti Factory and Olive Garden.
My 1500 calorie plate of amazing. Oooops.


So, would you believe me if I told you that cooked cauliflower, blended up, makes a thick and creamy white sauce? And when you add a little roasted garlic, salt and some other stuff, you get something so very tasty and similar to the real thing, you might not guess you were eating a pureed vegetable?

This is really quite remarkable.

You might need to try it to believe it.






Creamy. Garlicy. Dairy-free goodness. Right around 300 calories per serving.
 Mostly because of the pasta. Want to try it with gluten-free noodles? Or gourmet flavored pasta?


cauliflower fettuccine alfredo
borrowed from a pinch of yum and slightly adapted {to make it vegan!!!} 

1/2 lb uncooked fettuccine noodles
1 medium head cauliflower
2.5 cups water
1 tbsp chicken seasoning
1/2 tbsp smart balance
4 cloves garlic, minced
1 tsp salt
1/8 tsp nutmeg
1/2 tablespoon olive oil
1/4 cup canned coconut milk {I use Golden Star}

Break the cauliflower into flowerettes and boil in 2.5 cups water mixed with chicken seasoning.
Cook until cauliflower is soft, about 15 minutes. Meanwhile, begin boiling the fettuccine in a large pot {salt the water}. Melt the smart balance in a large skillet and sauté the minced garlic for 4-5 minutes.

When the cauliflower is cooked, transfer it to a large blender with about 2 cups of the broth. Add the sautéed garlic, salt and nutmeg and puree until very smooth. If you need more liquid to keep it moving, add a bit more of the broth. Pour the olive oil into the blender while it is on and blend the mixture for 2-3 more minutes. When very smooth, transfer back to the large skillet and add the coconut milk. Cook over low heat for a few minutes, drain the noodles when cooked, then combine the noodles and sauce and serve immediately.

Serves four, so double the recipe if you're feeding a crowd!