Saturday, 28 November 2015

Cauliflower Spaghetti Alfredo

The other day, NH was telling me she made a really nice creamy sauce using cauliflower for her pasta and told me to try it.

Having that in mind, I bought a big head of cauliflower for this Cauliflower Spaghetti Alfredo.

Putting this nearly fat free pasta sauce is as easy as ABC.  It is fragrant as well as healthy.  I was really surprised that it turned out so yummy.


Findings: I have problem browning the cheese crumbs.  Was really afraid to burnt it so I set the heat to really low and turning it really slowly.  Thus I didn't achieve that deep tan but am still happy to achieve the golden tan of the cheese crumbs.

Overall this dish is really yummy and I will definitely double up the portion for the cheese crumbs as it is really delicious.  The sauce also has this cauliflower fragrance to it.

Thus if you are on a meatless meal, go for this recipe.

Source: Food wishes

What you need:

3 cloves garlic, crushed
2 tbsp olive oil
1 head cauliflower, cored, cut in large pieces
½ tsp dried Italian herb blend
½ tsp red pepper flakes, or to taste
salt and fresh ground black pepper to taste
4 cups water
¼ cup heavy cream
½ cup grated Parmesan cheese

for topping:  (I will double this next time)

½ cup fine bread crumbs
grated Parmesan cheese
1 tbsp olive oil
salt to taste
2 tbsp any chopped fresh herbs (thyme, parsley, oregano, basil, etc)

300g spaghetti, cooked and drained
½ lemon, juiced


Method:

Heat pan with olive oil and sautee garlic until fragrant.  Not burnt.

Add in cauliflower.

Fill water until it reached half of the cauliflower.

Add in the herb, red pepper flakes and 1 tsp of salt.

Cook until the vegetable is tender.

In another pan, fill with bread crumbs.  

Add in parmesan cheese and drizzle in the olive oil and on low med heat, stir the bread crumb and cheese until it is dark tan.

Remove from heat and season with salt and chopped herbs.

Once cauliflower is done, turn off heat and add in the cream.

Using a immersion blender, liquify the cauliflower.

Season with black pepper

Add in parmasan cheese and stir until cheese melted.

Next, place pasta in cold tap water.  Bring pasta to a boil and simmer for 12 mins until pasta is done.  This way, it cuts down the time to get the pasta ready.  Drain and then add in the lemon juice.  Toss well.

Add in the cauliflower sauce and toss well.

Place pasta onto plate, add in a little more sauce.

Top with a generous cheese topping.

Serve immediately.



Enjoy!



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