Cauliflower Fettuccine Alfredo

In an attempt to get even more veggies into our diet I tried a new recipe for Fettuccine Alfredo using cauliflower.  This was not a quick fix or quick clean up dinner but if you are trying to clean up your “internal act” and still want to indulge in some cozy comfort food this is a great alternative.  The consistency of the cauliflower sauce is smooth, creamy and full of flavor.  It is hard to believe that it wasn’t the original butter and cream recipe.  Regardless of the decreased fat, calories and glycemic load in this meal, it is another great way to get cruciferous veggies into your diet.

Ingredients

Serves 5

1 lb. cooked whole wheat spinach pasta

1/2 head cauliflower cored and chopped

3 tbsp extra virgin olive oil

2 shallots chopped

1/2 cup vegetable stock

1 cup parmesan cheese

Directions

Steam cauliflower until tender about 15-20 minutes.

In a medium sauce pan combine olive oil and shallots. Stir often and cook until tender, about 10 minutes.

Once cauliflower is tender, place in a blender and pour oil mixture on top.

Reuse the cauliflower steam pot to boil your water for pasta. ( do this if you can, it is one less pot to wash)

Blend your cauliflower, oil and shallots until creamy smooth and return the mixture to the medium sauce pan.

Once pasta is ready, drain, return to pot, pour cauliflower mixture and parmesan cheese over top, mix and serve.

Add salt and pepper to taste.

A dynamic duo to remember: SULFORAPHANE AND SELENIUM when working together, research has shown they are up to 4 times more effective than when working alone.

SULFORAPHANE – found in cruciferous veggies such as cauliflower inhibits tumor cell growth.

SELENIUM – found in nuts, fish, meat, eggs and mushrooms protects our bodies from free radicals.

Try serving your Cauliflower Fettuccine Alfredo dish with a side of stuffed mushrooms.  Check back later in the week for that recipe. They are delish!

KEEP IT REAL. KEEP IT SIMPLE. MAKE IT MATTER. – ANDREA

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