Cauliflower Fusilli Alfredo

Long ago, when we were young and carefree, we enjoyed making Fettuccine Alfredo, with its rich sauce, made from butter, cream, and cheese. Yum!

We’re eating differently now, so we make this delicious creamy cauliflower sauce now, instead of the richer sauce. Of course, it doesn’t taste exactly the same, but we both enjoy it, and I make it frequently!

Cauliflower Fusilli Alfredo

Total time: about 30 minutes

Serves 2

Ingredients

Pasta

• 5 oz fusilli pasta
• 1 tsp minced garlic
• 1 cup reserved pasta cooking water

Sauce

• 4 oz frozen cauliflower florets
• 3 tbsp grated Parmesan cheese, plus more for serving
• 1.5 tbsp extra-virgin olive oil
• 1/2 tsp Worcestershire sauce
• 1 tbsp butter
• 1 tbsp lemon juice
• 1/2 tsp ground black pepper

Toppings

• (optional) chopped fresh parsley, for garnish
• (optional) grated Parmesan cheese, for serving

Instructions

Start the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the garlic to the water
3. Add the pasta, and cook to al dente, following the package instructions
4. While the pasta is cooking, start the sauce

Start the Sauce

1. Cook the cauliflower in the microwave, with 1/4 cup water, until it’s fork tender, about 3 minutes.
2. Drain the cauliflower, and put it in a blender.
3. Add the remaining sauce ingredients.

When the pasta is ready

1. Save 1 cup of the pasta cooking water, then drain the pasta.
2. Return the drained pasta to the pot
3. Add 1/3 cup of the saved pasta water to the sauce in the blender
4. Blend until creamy
5. Add the sauce to the pot, and toss to coat the pasta
6. If the sauce is too thick, add more pasta water, 1 or 2 tablespoons at a time, and toss again, to coat the pasta
7. Serve immediately, and top with parsley and more cheese (optional)

Photo: Cauliflower Fusilli Alfredo