Best 5 Cauliflower Spaghetti Alfredo With Shrimp Recipes

CAULIFLOWER ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
• Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
• Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
• In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
• Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
• Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

LIGHTER CAULIFLOWER "ALFREDO" PASTA RECIPE BY TASTY

Steps:

• Sauté onion and garlic until fragrant. Set aside.
• In a large pot, add vegetable broth, water, and cauliflower florets. Boil until cauliflower is tender.
• Drain the cauliflower, reserving 1 cup of the liquid for the next step.
• In a food processor or blender, add cauliflower, reserved cooking liquid, almond milk, parmesan, sautéed onion and garlic, salt and pepper to taste. Blend until smooth. (Depending on the size of your blender, you may need to do this in batches.)
• In a large skillet, heat cooking oil over medium-high heat. Add chicken, salt, pepper, and oregano to taste. Cook until chicken is no longer pink and remove from the skillet. Set aside.
• Add asparagus to the skillet and cook.
• Once asparagus has reached your desired doneness, add cooked pasta, the cooked chicken, and the cauliflower sauce. Combine well and heat through.
• Serve topped with fresh parsley.
• Nutrition Calories: 2188 Fat: 180 grams Carbs: 101 grams Fiber: 10 grams Sugars: 10 grams Protein: 47 grams
• Enjoy!

CAULIFLOWER ALFREDO

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer to a food processor; add 2/3 cup Parmesan and pepper flakes. Process until pureed smooth., Meanwhile, cook fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.

CAULIFLOWER ALFREDO SAUCE WITH SPAGHETTI

Steps:

• 1. Cook and stir garlic cloves and 2 tbs olive oil in a large pot over medium heat until lightly browned and fragrant, 2-3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring broth to a boil, cover, and cook until cauliflower is tender, about 10 min.
• 2. Meanwhile, combine bread crumbs, 1/3 cup parmesan cheeses, and 1 tbs olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2-3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil' set aside.
• 3. Add cream to cauliflower mixture and puree in the pot with a stick blender or a food processor until smooth and creamy. Stir in 2/3 cup parmesan cheese until melted; season with freshly ground black pepper to taste.
• 4. Mix in lemon juice with spaghetti and stir in alfredo sauce to coat pasta. Serve topped with a sprinkle of parmesan cheese and the seasoned bread crumb mixture.
• 5. You can use any fresh herb in place of basil, such as thyme, parsley, or oregano. Or just sprig all of them. Chef's Note: You can shredded pieces of chicken breast to the Sauce and you can also use White Cheddar Cheese and A piece of Havarti Cheese instead of using Parmesan.

SPAGHETTI WITH CAULIFLOWER, ALMONDS, TOMATOES AND CHICKPEAS

Steps:

• Fill a large pasta pot with water and bring to a boil. Add salt to taste and cauliflower. Boil 5 minutes, then using a Chinese skimmer, a strainer or a slotted spoon, transfer cauliflower to a bowl of cold water (do not drain the pot; you'll use the water for the pasta). Drain the cauliflower and chop medium-fine. Set aside.
• (You can do this step while you are waiting for the water to come to a boil for the cauliflower). Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in tomatoes with liquid, sugar, cinnamon, salt and oregano. Turn up heat to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Add pepper to taste.
• Add cauliflower and almonds to the tomato sauce, along with 1/4 cup cooking water from the cauliflower, and stir together. Stir in chickpeas.
• Bring water in the pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before indicated time on the package. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with the tomato and cauliflower sauce and the remaining tablespoon of olive oil. Add water from pasta only if you think the mixture seems dry. Serve, passing crumbled feta or grated Parmesan at the table for sprinkling.