Cauliflower Alfredo

Patrick and I recently cut cable. Ultimately we decided that the majority of the shows we watch are on broadcast television (hello ABC, we love watching your shows) and thought saving some extra bucks each month would be a nice benefit. We actually put some of that savings to Netflix so we can watch shows through the Xbox.

I occasionally enjoyed some Food Network programming but there wasn't a series I watched consistently. If I was home with nothing to do I would see what it was showing and see if I could find inspiration from the Food Network chefs. ABC's The Chew is now filling that void for me. I've set this daily show to record so I won't miss a second! It's such a wonderful show and I find myself wanting to make something from each show; hence, I am not missing Food Network! The show is hosted by Clinton Kelly, Michael Symon, Carla Hall, Daphne Oz, and Mario Batali. They each have different personalities and strengths so the show is really amazing! It airs at 1pm; go watch it!

This particular recipe is made by Daphne Oz who is the resident health and wealthness guru. Here she is lightening up the traditional alfredo sauce by using cauliflower as the base! Read on for the recipe.

Daphne Oz's Alfredo from ABC's The Chew

Serves 6
1 pound Fettuccine we used rotini
4 cups Cauliflower (cut into large chunks)
1 cup Milk
2 tablespoons Butter
1 large Shallot (finely minced)
1/2 cup White Wine
1/4 cup Parmigiano-Reggiano (freshly grated)
1/4 teaspoon Nutmeg (freshly grated)
1/3 cup Parsley (chopped)
Olive Oil
Salt and Pepper

   Place the milk and the cauliflower in a large sauce pot and season with salt and pepper. Bring up to a boil and reduce to a simmer, cover and cook until fork tender, about 8 to 10 minutes. Using a slotted utensil, transfer the cauliflower to a blender. Add the milk to make a creamy puree. Add the butter and continue blending until smooth. Taste and adjust seasoning.
   Bring a large pot of water to a boil and season generously with salt, so it tastes like the ocean. Cook the pasta one minute less than the packaged instructions.
   While the pasta is cooking, place a large saute pan over medium heat and add 1 to 2 tablespoons of olive oil. Add the shallot and season with salt and cook for 2 to 3 minutes, or until slightly tender. Deglaze with the white wine. Reduce by half, about 1 to 2 minutes. Add the cauliflower puree and loosen with about 1/3 cup of pasta water.
   Remove the pasta from the water and add it to the cauliflower puree, then grate fresh nutmeg over the top. Toss again and add more cooking water if the pasta seems too dry. Add the Parmigiano and parsley and toss to coat.

We also added some imitation crabmeat because it's one of my favorite things and lends itself to a creamy pasta dish.

What are you some of your tricks for "lightening up" traditional heavy dishes?!

1 comment:

  1. This sounds good. I did something similar with eggplant and sauce for spaghetti or lasagna. You roast the eggplant, then puree, and add to the sauce. I really liked it.