Lighter Spaghetti Alfredo with Cauliflower recipe
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Ingredients
- 3 cloves garlic, lightly crushed 2 tablespoons olive oil 1 head cauliflower, cored and separated into florets 4 cups water ½ teaspoon dried Italian herb seasoning ½ teaspoon crushed red pepper flakes salt and freshly ground black pepper to taste 1 (14 ounce) package spaghetti ½ cup fine dried bread crumbs ⅓ cup grated Parmesan cheese 1 tablespoon olive oil salt to taste 2 tablespoons chopped fresh basil ¼ cup heavy whipping cream ½ cup grated Parmesan cheese, plus extra for garnishing freshly ground black pepper to taste ½ lemon, juiced
Nutrition Info
- 660.4 caloriescarbohydrate: 91.4 gcholesterol: 35 mgfat: 23.1 gfiber: 9.4 gprotein: 23.6 gsaturatedFat: 8.2 gservingSize: -sodium: 413.3 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Lighter Spaghetti Alfredo with Cauliflower
Directions
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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.
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.
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.
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.
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.