Cream, butter and cheese still play a small role in this sauce but the real star of the show is cauliflower, which helps to cut a huge amount of fat and calories from a traditional Alfredo sauce.
Courtesy of Amanda Riva of The Hot Plate.
ingredients
directions
Cook the cauliflower in a large saucepan of boiling, salted water for 15 minutes or until very tender. Drain well. Place the cauliflower in a blender with the broth. Puree until very smooth.
Melt the butter in a large nonstick skillet set over medium heat. Add the garlic and cook for 2 minutes or until fragrant but not browned. Pour in the cauliflower mixture. Stir in the cream and cheese. Cook, stirring occasionally, for 5 minutes or until heated through. Toss the sauce with the cooked fettuccini and parsley. Serve immediately with additional Parmesan (if desired).