Cauliflower Alfredo Pasta
Servings: 4 people
Ingredients
- 3 tbsp ghee
- 2 garlic cloves (minced)
- 1 tsp onion powder
- 3 cups cauliflower florets
- 1/4 cup milk of choice
- 1 lb pasta
- salt & pepper (to taste)
- parmesan cheese
Instructions
- Cook pasta. Set aside.
- In a small saucepan over medium heat, melt the ghee. Add the garlic cloves and onion powder. Sauté for 1 minute or until fragrant. Remove from heat and set aside.
- Place the cauliflower florets in a small pot, and fill with water. Place over medium heat and cook until the florets are fork tender. Save around 1/4 cup cooking water and discard the rest.
- Transfer the cauliflower florets to a blender with the cooking water and pulse. Add the milk, salt, and pepper. Pulse until creamy.
- Transfer to the pan with the melted ghee. Cook for 3 minutes.
- Toss over pasta. Top with parmesan cheese. Enjoy!
Notes
- You can make this gluten-free by using a gluten-free pasta like brown rice pasta or chickpea pasta.
- You can make this paleo by using a non-dairy milk and vegan parmesan cheese.
- You can make this vegan or dairy-free by using a vegan butter instead of ghee, a non-dairy milk, and vegan parmesan cheese.
- You can make this keto or low carb by pouring the sauce over veggies or shirataki noodles.