I know that this seems like it’s way out of season- but I swear to you, this IS summer food. I know, I know, When I traditionally think about Alfredo, it’s heavy and rich and faaaaatttttty. (oh goodness how I miss it!) but this here, is faux Alfredo sauce. Still deceptively rich and creamy, but (drum roll please….) it’s made with cauliflower puree. It’s a pretty brilliant substitute for a thick cream sauce.

Creamy Cauliflower Fettuccini with Bacon- gluten and dairy free

Oh yes, then we add bacon and make it feel even more indulgent, when in reality you have a pretty healthy meal (outside of a little bacon!) that happens to be gluten and dairy free and packed with veggies!

Creamy Cauliflower Fettuccini with Bacon- gluten and dairy free

This is an awesome weeknight meal for hungry kids (although I think mine are the only ones that are still in school for another week gahhhh!!!!) or if you get a June gloom evening- this will fit the bill: Summery, but comforting, right?

Happy Weekend Guys!!

Creamy Cauliflower Fettuccini with Bacon- gluten and dairy free

 

Recipe: Creamy Cauliflower Alfredo Fettuccini with Bacon- gluten and dairy free

Ingredients

  • 1 pound gluten free pasta
  • Cauliflower “Alfredo”
  • 3 cups chopped cauliflower florets
  • 1 cup water
  • 2 tablespoons olive oil
  • kosher salt
  • 5 slices thick cut bacon, cut into lardons
  • ½ yellow onion, finely diced
  • Finely diced chives or flat leaf parsley for garnish

Instructions

  1. In a medium pot add the cauliflower and the water and bring to a simmer. Add a lid to the pot and steam the cauliflower over low heat for 10 minutes or until the cauliflower is tender.
  2. Add the cauliflower and any remaining liquid to the jar of a blender and add 2 tablespoons of olive oil, then puree until smooth and creamy. Season to taste with kosher salt and set aside.
  3. Add the bacon to a large sauté pan and cook the lardons over medium-high heat until the fat has rendered, about 7 minutes. Add the onions and cook them in the bacon fat until tender, about 7 more minutes.
  4. While the bacon is cooking, bring a pot of salted water to a boil and cook the pasta to al dente according to manufacturers directions.
  5. Drain the pasta and reserve 1 cup of pasta water. Add the pasta to the bacon and onions and then add the cauliflower “alfredo sauce”. Toss everything together well and season to taste with kosher salt. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Print Recipe  

I know that this seems like it’s way out of season- but I swear to you, this IS summer food. I know, I know, When I traditionally think about Alfredo, it’s heavy and rich and faaaaatttttty. (oh goodness how I miss it!) but this here, is faux Alfredo sauce. Still deceptively rich and creamy, but (drum roll please….) it’s made with cauliflower puree. It’s a pretty brilliant substitute for a thick cream sauce.

Creamy Cauliflower Fettuccini with Bacon- gluten and dairy free

Oh yes, then we add bacon and make it feel even more indulgent, when in reality you have a pretty healthy meal (outside of a little bacon!) that happens to be gluten and dairy free and packed with veggies!

Creamy Cauliflower Fettuccini with Bacon- gluten and dairy free

This is an awesome weeknight meal for hungry kids (although I think mine are the only ones that are still in school for another week gahhhh!!!!) or if you get a June gloom evening- this will fit the bill: Summery, but comforting, right?

Happy Weekend Guys!!

Creamy Cauliflower Fettuccini with Bacon- gluten and dairy free

 

Recipe: Creamy Cauliflower Alfredo Fettuccini with Bacon- gluten and dairy free

Ingredients

  • 1 pound gluten free pasta
  • Cauliflower “Alfredo”
  • 3 cups chopped cauliflower florets
  • 1 cup water
  • 2 tablespoons olive oil
  • kosher salt
  • 5 slices thick cut bacon, cut into lardons
  • ½ yellow onion, finely diced
  • Finely diced chives or flat leaf parsley for garnish

Instructions

  1. In a medium pot add the cauliflower and the water and bring to a simmer. Add a lid to the pot and steam the cauliflower over low heat for 10 minutes or until the cauliflower is tender.
  2. Add the cauliflower and any remaining liquid to the jar of a blender and add 2 tablespoons of olive oil, then puree until smooth and creamy. Season to taste with kosher salt and set aside.
  3. Add the bacon to a large sauté pan and cook the lardons over medium-high heat until the fat has rendered, about 7 minutes. Add the onions and cook them in the bacon fat until tender, about 7 more minutes.
  4. While the bacon is cooking, bring a pot of salted water to a boil and cook the pasta to al dente according to manufacturers directions.
  5. Drain the pasta and reserve 1 cup of pasta water. Add the pasta to the bacon and onions and then add the cauliflower “alfredo sauce”. Toss everything together well and season to taste with kosher salt. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4