Cauliflower Alfredo Fettucine

Name: Cauliflower Alfredo Fettucine
Prep time: 15 h
Cook time: 20 h
Total time: 35 h
Cuisine: European, Italian, Mediterranean
Ingredients: Half a head of cauliflower (about 12 oz), cut into florets; 1/2 onion, finely chopped; 2 garlic cloves, minced; 3/4 cup unsweetened almond milk; 1 tbsp lemon juice; 1 tsp sea salt; 1/4 tsp black pepper; 2 tbsp roughly chopped fresh parsley, to serve; 14 oz brown rice fettuccine (sub with lentil or chickpea pasta or zucchini or sweet potato noodles as desired)

4 steps

Prep:15hCook:20h

Updated at: Thu, 17 Aug 2023 12:27:18 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories506 kcal (25%)

Total Fat3.3 g (5%)

Carbs111.9 g (43%)

Sugars4.2 g (5%)

Protein11.2 g (22%)

Sodium550.4 mg (28%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

0.5 headcauliflower

0.5onion

¾ cupunsweetened almond milk

1 Tbsplemon juice

1 tspsea salt

¼ tspblack pepper

2 Tbspfresh parsley

roughly chopped, to serve

14 ozbrown rice fettuccine

sub with lentil or chickpea pasta or zucchini or sweet potato noodles as desired

Instructions

Step 1

Place the cauliflower florets in a steamer over a pot of boiling water. Cover with a lid and steam for 5-10 minutes, until tender. Remove and set aside.

Step 2

In a small pan, add the onion and cook for 2-3 minutes, until translucent. Add the garlic and cook for another 2 minutes.

Step 3

Place the cooked cauliflower, onion and garlic in a blender and add the unsweetened almond milk, lemon juice, sea salt and black pepper. Blend until smooth.

Step 4

Boil the fettuccine in salted boiling water until al dente. Pour the sauce over the pasta and mix well. Serve with chopped parsley and a sprinkle of black pepper.

View on medical medium- alfredo pasta

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