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Lighter Spaghetti Alfredo with Cauliflower

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Lighter Spaghetti Alfredo with Cauliflower




      Ingredients :

    • 3 cloves garlic
    • lightly crushed
    • 2 tablespoons olive oil
    • 1 head cauliflower
    • cored and separated into florets
    • 4 cups water
    • ½ teaspoon dried Italian herb seasoning
    • ½ teaspoon crushed red pepper flakes
    • salt and freshly ground black pepper to taste
    • 1 (14 ounce) package spaghetti
    • ½ cup fine dried bread crumbs
    • ⅓ cup grated Parmesan cheese
    • 1 tablespoon olive oil
    • salt to taste
    • 2 tablespoons chopped fresh basil
    • ¼ cup heavy whipping cream
    • ½ cup grated Parmesan cheese
    • plus extra for garnishing
    • freshly ground black pepper to taste
    • ½ lemon
    • juiced
    • Methods :

    • Cook and stir garlic cloves and 2 tablespoons olive oil in a large pot over medium heat until lightly browned and fragrant, 2 to 3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring water to a boil, cover, and cook until cauliflower is tender, about 10 minutes.
    • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a large serving bowl.
    • Meanwhile, combine bread crumbs, 1/3 cup Parmesan cheese, and 1 tablespoon olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2 to 3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil; set aside.
    • Add cream to cauliflower mixture and puree in the pot with a stick blender until smooth and creamy. Stir in 1/2 cup Parmesan cheese until melted; season with freshly ground black pepper to taste.
    • Mix in lemon juice with spaghetti and stir in Alfredo sauce to coat pasta. Serve topped with a sprinkle of Parmesan cheese and the seasoned bread crumb mixture.
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