Ingredients
- 3 tablespoons butter
- 1 teaspoon crushed red pepper flakes
- 8 large cloves garlic, minced
- 5-6 cups cauliflower florets
- 1/2 cup milk either regular milk, unflavored and unsweetened nut milk
- kosher salt and freshly cracked black pepper
- 1 pound fettuccine
- grated Parmesan cheese
- fried sage, to garnish
Chef notes
This lightened-up version of an Alfredo is exactly what I want when it's a little chilly outside and I want something comforting! The sauce is downright healthy compared to that of a traditional Alfredo and no one would even know the difference, it's so delicious.
Technique tip: If you don't have a blender, use a food processor to make this creamy cauliflower sauce. Also, it freezes really well if you want to double the sauce for a later date.
Swap option: If you want to make this vegan, ditch the butter and use unsweetened nut milk.
Preparation
1.Brown the butter in a large skillet over medium-high heat. Once it starts to get lightly brown, add the red pepper flakes and garlic and sauté for 30 seconds, until fragrant and the butter is browned. Remove from heat and set aside.
2.Bring a pot of water to a boil. Add the cauliflower and cook for 8 minutes, until fork-tender. Once tender, use a slotted spoon and transfer the cauliflower to a blender. Add 1/2 cup of the cooking water and the red pepper-garlic-brown butter mixture. Blend until smooth. If it's still thick, stream in a few tablespoons of milk at a time until smooth and thin. Taste and adjust salt and pepper as needed.
3.Cook the pasta according to the package directions. Drain and transfer back into the pot. Add the cauliflower sauce and toss to combine. Season with salt, pepper and Parmesan and serve with fried sage.
