Cauliflower Alfredo with Peas

Ingredients

  • 3 cloves garlic, chopped
  • 1 large head of cauliflower, stem and leaves removed, roughly chopped
  • 1 cup chicken or vegetable stock (or water, but broth will taste better)
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 1/2 to 1 cup whole milk (3.25%MF)
  • 1/4 to 1/2 cup finely grated Parmesan cheese, plus more for serving
  • 1 lb (454g) fettuccine
  • 1 cup frozen, canned or fresh peas
  • fresh ground pepper
  • 1 tsp chopped fresh parsley to garnish, optional

Equipment

  • Cutting board and knife
  • 2 sauce pans
  • Lid for one sauce pan
  • Blender or food processor
  • Colander

Prep time:

10

Yields:

20

Cook time:

6

Recipe submitted by:

Samantha Gutmanis

Recipe attribution:

My Kitchen Love

  1. Place garlic, cauliflower, and chicken broth in a large saucepan with a lid. Bring to a boil, reduce heat to medium-low and cook for 8-10 minutes (or until cauliflower is tender and soft).
  2. Carefully transfer content of saucepan to a blender or food processor. (Note: a blender will result in a smoother consistency.)
  3. Add salt, butter, 1/2 cup milk and parmesan cheese. Blend on high until smooth. Add in remaining 1/2 cup milk if sauce is too thick. Taste and season with more salt if required.
  4. Meanwhile, cook fettuccine according to package instructions. Add peas to boiling pasta when 1 minute left in the cooking time.
  5. Drain pasta and peas. Toss with cauliflower alfredo sauce. Garnish with more parmesan and/or chopped fresh parsley if desired.