Lighter Spaghetti Alfredo with Cauliflower Recipe

"This cauliflower spaghetti Alfredo is a great ‘bridge’ recipe, helping us transition from rich, decadent offerings to much leaner fare. I also love the dusting of crispy Parmesan breadcrumbs that top this delicious pasta. This tastes and feels very rich, but is actually quite light. Enjoy!"

Ingredients

  • Adjust
  • US
  • Metric
  • 3 cloves garlic, lightly crushed
  • 2 tablespoons olive oil
  • 1 head cauliflower, cored and separated into florets
  • 4 cups water
  • 1/2 teaspoon dried Italian herb seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • salt and freshly ground black pepper to taste
  • 1 (14 ounce) package spaghetti
  • 1/2 cup fine dried bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • salt to taste
  • 2 tablespoons chopped fresh basil
  • 1/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese, plus extra for garnishing
  • freshly ground black pepper to taste
  • 1/2 lemon, juiced
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Cook and stir garlic cloves and 2 tablespoons olive oil in a large pot over medium heat until lightly browned and fragrant, 2 to 3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring water to a boil, cover, and cook until cauliflower is tender, about 10 minutes.
    2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a large serving bowl.
    3. Meanwhile, combine bread crumbs, 1/3 cup Parmesan cheese, and 1 tablespoon olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2 to 3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil; set aside.
    4. Add cream to cauliflower mixture and puree in the pot with a stick blender until smooth and creamy. Stir in 1/2 cup Parmesan cheese until melted; season with freshly ground black pepper to taste.
    5. 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.

    Footnotes

    • Chef’s Note:
    • You can use any fresh herb in place of basil, such as thyme, parsley, or oregano.
    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 660 calories;23.1 g fat;91.4 g carbohydrates;23.6 g protein;35 mg cholesterol;413 mg sodium.Full nutrition
    Source: Read Full Article