Creamy Fettuccine Cauliflower Alfredo (Gluten Free

• Vegetarian

• Produce

  • 1 Cauliflower, medium
  • 1 tsp Garlic powder
  • 1/2 cup Parsley, fresh
  • 1 Shallot, large

• Pasta & Grains

  • 1 lb Fettuccine pasta gluten-free brand

• Baking & Spices

  • 1 tsp Kosher sea salt
  • 1/4 tsp Nutmeg
  • 1 tsp Pepper, fresh cracked

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup Plant-based milk -good karma, unsweetened

• Liquids

  • 7 cups Veggie stock and/or water

Found on delicioustable.com

Description

Ingredients

• 1 pound fettuccine pasta gluten-free brand of choice (or regular fettuccine)
• 7 cups veggie stock and/or water
• 1 medium cauliflower (6 cups) cut into pieces
• 2 tablespoons butter
• 1 large shallot finely minced
• ¼ teaspoon nutmeg freshly grated
• 1 teaspoon garlic powder
• 1 teaspoon kosher sea salt
• 1 teaspoon fresh cracked pepper
• ½ cup unsweetened plant-based milk -Good Karma (or regular milk)
• ¼ cup grated parmesan cheese
• ½ cup fresh parsley finely chopped

Directions

• Saute minced shallot, garlic powder, nutmeg, salt, and pepper in butter in large non-stick skillet over medium heat. Cook until the shallot is just turning brown, tender and soft. Remove from heat and set aside.
• In a large pot, bring the veggie stock/water to a boil. Add all the cauliflower in and boil for 7-10 minutes until fork tender. Turn off heat, don’t drain the cauliflower.
• In a high-speed blender, add the cauliflower, 1 cup of the veggie cooking broth, sautéed shallot/butter, salt, pepper, milk, garlic powder, parmesan cheese, and puree on high until very smooth. Stop the blender and push down the ingredients as needed. Pour the sauce, back into the pan you cooked the shallot/butter.
• Boil your fettuccine pasta in the same pot as you cooked the cauliflower, add more water to cover the pasta if needed. Drain the pasta, add to the large skillet with the sauce, using tongs stir to combine.
• Turn the heat to low on the skillet with the sauce and pasta.
• Serve warm, and garnish with parsley and more parmesan cheese.