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We’re making Fettuccine Alfredo with a lightened up cauliflower sauce!
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1lb fettuccine, cooked
1 tbsp olive oil
1 clove garlic, minced
1 head cauliflower, cut into florets
1 cup chicken OR vegetable broth
1/3 cup parmesan, freshly grated
salt and pepper
In a saucepan heat olive oil over medium high heat.
Add minced garlic and sauté for 30 seconds.
Add cauliflower and chicken broth.
Once broth is heated, reduce heat to medium, cover with a tight fitting lid and steam for 8-10 minutes or until cauliflower is completely soft.
Pour cauliflower and broth into a food processor and blend until very smooth.
If sauce is too thick, add a little more broth.
Add grated Parmesan, parsley, salt and pepper and blend well.
Pour over hot pasta and toss well to coat.
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