Thursday, May 20, 2010
Dave Lieberman’s Fettuccine Alfredo
This is absolutely delicious, no one will ever know it's not the real thing.
1 lb cooked whole wheat pasta
1 head cauliflower, cored removed and broken into small florets
2 tbsp olive oil
3 shallots, minced / 1/2 a large onion (Vadalia/sweet)
2 garlic cloves.
1 cup chicken stock
1 1/2 cup grated parmesan cheese, plus more for garnish
Salt and black pepper to taste
Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. add the garlic and cook about 2 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.
In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and puree until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated Parmesan cheese.
I added the garlic you can take it out if you like
Season to taste with salt and pepper and divide between 4serving bowls. Top with more Parmesan cheese.
You can easily cut this recipe in half. Left overs are great also. ENJOY.
I Would love to hear from you if you make it.