1 head cauliflower, cut in evenly sized florets
1 tbsp olive oil
salt and pepper
1 c milk
3 tbsp unsalted butter
1 small yellow onion, finely chopped
3 cloves garlic, chopped
½ cup grated parmesan cheese
1 lb fettuccini pasta, or other long, flat pasta
fresh flat-leaf parsley, chopped, to garnish
Preheat oven to 400 degrees F.
In a large bowl, toss the cauliflower with the olive oil, and
season with salt and pepper. Spread on a baking sheet and roast for 20-30
minutes, until lightly browned in places and soft.
Combine the cauliflower and milk in a blender and puree until
Meanwhile, bring a large pot of water to a boil and season with
2 tbsp. salt. Cook the pasta for 1 minute less than package instructions, and
reserve ¼ cup of the pasta cooking water.
5. Heat the butter in
a large skillet over medium heat, and once it has melted, add the onion and
cook until softened, about 2 minutes. Add the garlic and cook another minute.
Season with salt and pepper, and then add the cauliflower puree and reserved
pasta water. Stir to combine. Bring to a simmer and cook for 5 minutes,
stirring occasionally. Remove from heat, and add the cheese to the sauce, and
stir until combined. Combine the sauce and the fettuccini and serve garnished
with freshly chopped parsley. Serves 4 (Clinton Kelly)
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