Cauliflower Fettuccine Alfredo

Alex and I were in Miami last weekend for a wedding, and for the 30 minutes that we actually stayed in the hotel (the weather was awesome and we laid out by the pool the whole time), we turned on a cooking competition show which was featuring a Cauliflower Fettuccine Alfredo vs. a usual Fettuccine Alfredo.

When we got back on Monday, and I asked Alex if he wanted fish for dinner (our usual weekday meat) he requested the Cauliflower recipe we saw on TV. And, because he asked so nicely, I obliged (rarely happens.)

I was too tired to compare recipes like I usually do, so I found this one from a Pinch of Yum, and decided to "fix" it to make it a little healthier and a little more to our liking.

Changes made to the recipe:
I only used 4 cups of vegetable broth- the boxes of broth from Whole Foods come with 4 cups and I happened to have an unopened one in the fridge. I also omitted the heavy whipping cream (you'll see it in the picture because I originally pulled it out to use, and then decided it defeated the whole purpose of making a healthier version.) Same thing with the butter-  use Olive Oil instead. Everything else we had in the cupboard and fridge (another reason Alex lucked out of getting what he wanted.)

Ingredients

1 lb. uncooked fettuccine noodles
3 small heads cauliflower
6 (4) cups vegetable broth
6 cloves garlic, minced
1 tablespoon butter
1 teaspoon salt
pinch of nutmeg
pinch of black pepper
1 tablespoon olive oil
¼ cup heavy cream
1 cup starchy boiling water from pasta pot

Added:
1/2 cup of shredded Parmesan cheese
Roasted shredded Chicken




Directions {according to a Pinch of Yum and updated with my changes}
1. Chop the cauliflower leaving the stems.
2. Bring the vegetable broth to a boil over medium high heat and add cauliflower.
3. Cook until cauliflower is soft, about 20 minutes.

4. Add 1 tablespoon of Olive Oil to medium hot skillet. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
5.  As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
6. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender.
7. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes.
8. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. 
9. Combine noodles and sauce in a large pot or skillet.
10. I bought a Roasted Chicken and shredded the meat and added it to this dish. It was delicious!

I found mine to be a little watery because we omitted the cream, so instead, I added in some nice shredded Parmesan to thicken it up. I also added in some parsley at the end to put a little green in the dish. Adding some peas or broccoli may be a good touch too.

Enjoy! XO