cauliflower fettuccine

There are some things that just shouldn't be made without cheese.

I thought fettuccine alfredo was one of them. My favorite at the Old Spaghetti Factory and Olive Garden.
My 1500 calorie plate of amazing. Oooops.

So, would you believe me if I told you that cooked cauliflower, blended up, makes a thick and creamy white sauce? And when you add a little roasted garlic, salt and some other stuff, you get something so very tasty and similar to the real thing, you might not guess you were eating a pureed vegetable?

This is really quite remarkable.

You might need to try it to believe it.

Creamy. Garlicy. Dairy-free goodness. Right around 250 calories per serving.
 Mostly because of the pasta. Want to try it with gluten-free noodles? Or gourmet flavored pasta?

cauliflower fettuccine alfredo
inspired by a pinch of yum

1 lb uncooked fettuccine noodles
1 medium head cauliflower
2.5 cups water
1 tbsp chicken seasoning
1 tbsp smart balance
4 large cloves garlic, minced
1 tsp salt
1/8 tsp nutmeg
1 tablespoon olive oil
1/2 cup canned coconut milk

Break the cauliflower into flowerettes and boil in 2.5 cups water mixed with chicken seasoning.
Cook until cauliflower is soft, about 15 minutes. Meanwhile, begin boiling the fettuccine in a large pot {salt the water}. Melt the smart balance in a large skillet and sauté the minced garlic for 4-5 minutes.

When the cauliflower is cooked, transfer it to a large blender with about 2 cups of the broth. Add the sautéed garlic, salt and nutmeg and puree until very smooth. If you need more liquid to keep it moving, add a bit more of the broth. Pour the olive oil into the blender while it is on and blend the mixture for 2-3 more minutes. When very smooth, transfer back to the large skillet and add the coconut milk. Cook over low heat for a few minutes, drain the noodles when cooked, then combine the noodles and sauce and serve immediately.

Serves eight, at least! Also great on pizza!

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