* Cauliflower Alfredo
Organic Cauliflower, ea. THUMBNAIL
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Organic Sweet Onion, ea. THUMBNAIL
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Organic Valley 2% Milk, 1/2 Gal. THUMBNAIL
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Organic Valley Unsalted Butter, 16oz. THUMBNAIL
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Grassi Shredded Parmesan, 8oz. THUMBNAIL
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Organic Italian Parsley Bunch, ea. THUMBNAIL
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Cauliflower Alfredo


  • ·         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

1.      Preheat oven to 400 degrees F.

2.      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.

3.      Combine the cauliflower and milk in a blender and puree until smooth.

4.      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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