How to Make Creamy Cauliflower Spaghetti Alfredo

How to Make Creamy Cauliflower Spaghetti Alfredo Hello, this is Chef John from Foodwishes.com with a delicious cauliflower Alfredo. Just like spaghetti Alfredo only with cauliflower. Not a lot of cream, hardly any cream. So in my saucepan here, I got three cloves of garlic just smooshed a little. I’m going to sauté that in some olive oil just to toast it maybe two or three minutes. I don’t want it to brown. I’m going to toss in my one head of cauliflower just chopped up, big pieces. We’re going to puree all these, so it doesn’t matter. And to that, I’m going to add water just about halfway up. You’ll see, I’m going to adjust it here when it starts cooking. I’m going to put about half a teaspoon of dry herbs. I got provansal mix, some red pepper flakes and about a teaspoon of salt. So you see that? You want enough water when this comes to a boil to kind of almost cover it. We’re going to let that cook like that until the cauliflower is nice and soft and tender. In the meantime, I’m going to make the topping for this delicious spaghetti which is going to be a very kind of crispy parmesan bread crumb. I’m going to take some bread crumbs, some parmesan and a little tiny dash of olive oil. And over a low-medium heat, I’m going to toast these and you’re going to see the cheese is going to melt. It’s going to be kind of tan. Then it’s going to be kind of light tan. Then it’s going to be kind of dark tan. And now I’m going to turn it off. I’m going to throw in some salts and I have some delicious, fresh thyme here. You could use parsley, you know, whatever you’re into. So, I’m going to toss that around and I'm going to set that aside. So, it’s going to give a really nice little kind of crisp, crunchy texture on top. Once the cauliflower are tender and falling apart, I’m going to add just a little bit of cream, just a touch, just like a quarter cup of cream, just a little touch to give it a little richness because this is such a lean sauce. There’s really no fat in this other than that little bit of olive oil. I’m going to take my stick blender, my immersion blender and I’m going to puree that until it’s a beautiful smooth, creamy puree. So, if you just add enough water to cover, you’re going to have what's kind of a heavy creamy looking sauce. If you’d add a little more water, fine. I’m going to finish the seasoning here with a little black pepper. That’s pretty much what I’m looking for. Alright, the other things we need here, I have the half of a lemon, it looks like an orange but it’s a Meyer lemon and a package 14 ounces of Barilla, whole grain spaghetti which I love. You should always use that. It does not taste like wheat pasta. I hate wheat pasta. I hate it with a passion. And to make it Alfredo-like, we’re going to add some freshly grated parmesan. So the heat is off, throw the cheese and stir it around and it melts and the sauce is done. So, you’re going to boil your spaghetti until it’s cooked. Drain it. I’m going to throw in the juice of half a lemon and give that a toss. I want that thirsty hot spaghetti to soak up that lemon juice first. So, toss around for a second then I’m going to add my delicious creamy Alfredo sauce. I’m going to give it a toss. I’m going to just add a little more and that is pretty much done. Of course, you’re going taste for salt and pepper. So, what I want to do here, I want to plate this up. I’m going to put a little more sauce on top and then I’m going to top with some parmesan cheese and with a very, very delicious crispy toasted parmesan crumbs. I tend to overlook our vegetarian fans. So anyway, I thought I would throw them a bone here although I guess throwing them a bone is not really appropriate. So I guess, I don’t know, what would you do, throw them a branch? And that’s it, it’s very light, surprisingly light, yet full flavored, creamy yet only a touch of cream, taste rich but yet it’s not rich and totally meat-free. So there you go, cauliflower Alfredo, you should give that a try even if you’re not a vegetarian. It’s delicious. Go to the site, get the ingredients and as always, enjoy.