Sauces |
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Cauliflower Alfredo Sauce – 2021
Recipe courtesy of Charlene Wozny
INGREDIENTS
PREPARATION
Brown the butter in a large skillet over medium-high heat. Once it starts to get lightly brown, add the red pepper flakes and garlic and sauté for 30 seconds, until fragrant and the butter is browned. Set aside. Cook cauliflower in boiling water about 8 minutes until fork tender. Remove with a slotted spoon, reserving water, and puree. Add 1/2 cup of the cooking water and the red pepper-garlic-brown butter mixture. Blend until smooth. If it's still thick, stream in a few tablespoons of milk at a time until the consistency you want. Cook the pasta according to the package directions. Drain and transfer back into the pot. Add the cauliflower sauce and toss to combine. Season with salt, pepper and grated Parmesan cheese.
- Cauliflower head -- cut in florets -- about 5-6 cups
- 3 Tablespoons butter
- 1 teaspoon crushed red pepper
- 8 garlic cloves -- chopped
- Milk, nut milk or pasta water -- to thin sauce
- 1 pound fettucine or pasta of your choice
- Kosher salt and freshly cracked black pepper
- Grated Parmesan cheesed
PREPARATION
Brown the butter in a large skillet over medium-high heat. Once it starts to get lightly brown, add the red pepper flakes and garlic and sauté for 30 seconds, until fragrant and the butter is browned. Set aside. Cook cauliflower in boiling water about 8 minutes until fork tender. Remove with a slotted spoon, reserving water, and puree. Add 1/2 cup of the cooking water and the red pepper-garlic-brown butter mixture. Blend until smooth. If it's still thick, stream in a few tablespoons of milk at a time until the consistency you want. Cook the pasta according to the package directions. Drain and transfer back into the pot. Add the cauliflower sauce and toss to combine. Season with salt, pepper and grated Parmesan cheese.