This recipe is a great way to incorporate cauliflower into your diet. Besides its many nutritional benefits, it features a smoky and earthy flavor, along with a creamy texture that guarantees to please your taste buds!
Course Main Course, Side Dish
Cuisine American, Italian
Prep Time 25minutes
Cook Time 35minutes
Total Time 1hour
Servings 6servings
Calories 253kcal
Equipment
blender
Ingredients
For the sauce:
1eacauliflower headcut into 2-inch florets
½eaonionpeeled, cut in half
2tbspolive oil
Salt and pepperto taste
1 ½cupslow-fat milk
1 ¼cupsParmesan cheesegrated
1/8tspground nutmeg
For the pasta:
1lbfettuccine noodlesI have yet to find a store bought gluten-free fettuccine pasta that I like, so I usually use this spaghetti instead. I do miss fettuccine, though! Leave a comment below if you know of a good gluten-free store bought gluten-free fettuccine option.
For garnish:
2tbspfresh parsleychopped
Instructions
Preheat the oven to 375ºF.
Meanwhile, cook the pasta in salted boiling water according to the package instructions.
Toss cauliflower and onion with oil, salt, and pepper. Lay them in a shallow baking pan and roast in the oven for 25 minutes, until tender and lightly browned. Cool to room temperature.
Place the cooled vegetables in a high-powered blender or food processor. Add the milk and cheese, then blend until smooth.
Pour the mixture into a saucepan. Add nutmeg and simmer until heated through for about 10 minutes.
Toss with fettuccine and garnish with parsley.
Notes
For the gluten-free version of this recipe, simply substitute the pasta with gluten-free fettuccine noodles.