If you’re trying to sneak more veggies into your family meals, this Cauliflower Alfredo Pasta from our contributor CatwithaK Cooks is a great start.
Cauliflower Alfredo Pasta
1 small to medium cauliflower, cut into 2-3 inch pieces
½ cup parmesan, grated, plus additional for serving
¼ cup extra-virgin olive oil
2 garlic cloves, minced
¼ teaspoon Dijon mustard
¼ cup unsalted butter, at room temperature
Zest and juice from 1 lemon
1 package of linguine or fettuccine, I use Banza or Jovial Foods chickpea and brown rice pasta
Freshly ground black pepper
Fresh parsley, chopped, for serving
- Bring a large pot of well salted water to a boil.
- Add the cauliflower and boil until the cauliflower is easily pierced with a fork, about ten minutes.
- Drain cauliflower in a colander and add to the blender.
- Meanwhile, boil your pasta in a separate large pot of well salted water according to package directions. Drain pasta in the same colander and reserve at least 2 cups of the pasta water.
- Place the cauliflower in a high powered blender or food processor and add the parmesan, butter, olive oil, mustard, garlic, zest and juice, 1 teaspoon salt, and several grinds of pepper.
- Blend to combine for about 20 seconds.
- Add some of the pasta water, ½ cup at a time, and blend until the sauce is very creamy and the consistency is to your liking. I usually use between 1-1 ½ cups of water. Taste and add salt if needed.
- Toss the cooked pasta with the alfredo sauce and top with extra parmesan, chopped parsley, and cracked pepper. Enjoy!
This post originally appeared on The Local Moms Network. For more recipes from The Local Moms Network, go to https://thelocalmomsnetwork.com/articles/recipes/.