Alfredo Cauliflower Pasta
Ingredients
- 5-6 cups cauliflower florets
- 6 large cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup plant-based milk, or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound fettucine, or other gf pasta of choice
Preparation
Bring a large pot of boiling water to a boil
Add the cauliflower and cook, covered, for 8-10 minutes or until cauliflower is fork tender
Reserve 1 cup of the boiling water
Heat the olive oil a large skillet over medium heat, sauté the minced garlic until soft and fragrant, but not browned, about 1-2 minutes
Use a slotted spoon to transfer the cooked cauliflower to ablender
Add the sautéed garlic, reserved 1 cup cooking liquid, milk, salt and pepper
Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 2-3 minutes
If the sauce starts to look dry, add a few drops of water, milk, or olive oil
Serve with cooked fettuccine
