When we saw this recipe from Emily Goodman, fitness and nutrition blogger, we knew we had to give it a try! Though there is still some butter and cheese in this recipe, it’s much lighter than a regular ol’alfredo sauce. Plus, the dish calls for a full head of cauliflower — one of our favorite veggies! Pair this excellent sauce with ourGabriella’s Kitchen™ HIGH PROTEIN Fettuccine for a guilt-free meal everyone will love.
In a large pot filled ¼ of the way with water, place a steamer basket and bring to a boil. Add cauliflower florets and let steam for 10-15 minutes, until you can easily pierce with a fork.
While the cauliflower is steaming, melt butter in a small saucepan over low-medium heat. Add the garlic and roast until fragrant. Be careful not to burn the garlic.
When ready, transfer the steamed cauliflower, butter and garlic to a blender. Add salt, pepper, vegetable or chicken stock, and blend until smooth. Once blended, pour the mixture back into the pot used for steaming (remove the steamer basket), and heat on low. Add the almond milk and cheese, stirring constantly until all is blended through.
Meanwhile, bring a large pot of water to boil and add the 200g of HIGH PROTEIN Fettuccine – which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Strain and return to the pot.
Pour the warm alfredo sauce over the pasta, and gingerly mix until each noodle is coated. Add extra cheese if needed for thickness.
Serve with lemon zest and extra Parmesan for that creamy flavor. Enjoy!