Cauliflower all'Alfredo Sauce
“Authentic Alfredo sauce was created in Hollywood, CA (not Italy) and contains only two ingredients: Parmigiano-Reggiano cheese and butter. The butter and cheese emulsifys with hot starchy cooking water as the pasta is tossed in the sauce. It is delicious but pretty fattening. I feel better about this cauliflower purée fake-out.”
- 1 large cauliflower, stemmed and cut into florets
- 1 cup milk
- 1 cup grated Parmigiano-Reggiano cheese
- 1 pound fettuccine pasta
- Flat-leaf parsley, chopped
Bring a pot of water to a boil then season water liberally with salt. Add cauliflower florets and cook to tender, about 7-8 minutes. Add cooked florets, milk and a little salty boiling water to a Vitamix or food processor; keep water at a boil.
Heat EVOO in small skillet over medium heat. Add garlic and stir a minute. Add to cauliflower along with the cheese and purée until very smooth; adjust salt to taste.
MORE:
Rigatoni with Cauliflower Sauce and Toasted Garlic Breadcrumbs
Cacio e Pepe Bucatini with Roasted Cauliflower