a food blog by erin
wafoodie on foodgawker
Follow on Bloglovin

Cauliflower Chicken "Alfredo" Pasta

Lately things have gotten pretty busy and our homemade meals are few and far between. This is one of those few and far between meals. A healthy creamy sauce with no cream whatsoever and grilled chicken over noodles. Dustin was skeptical of a cauliflower-based sauce, and while I don't think he was convinced it could ever replace a rich, authentic Alfredo sauce, for a healthy weeknight replacement, I think he quite enjoyed the dinner.


Cauliflower Chicken "Alfredo" Sauce

  • 1 large head cauliflower, florets only
  • 6 cloves garlic, chopped
  • 2 tablespoons butter
  • 2 cups vegetable broth
  • 1 cup milk
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste
  • 6 ounces fettuccine pasta
  • 1/2 lb chicken breast, grilled
  • parmesan cheese for topping
  1. Bring a large pot of water to a boil, cover and cook the cauliflower florets until soft (approximately 8 minutes). Set aside, but do not drain.
  2. While the cauliflower is boiling, the chopped garlic in the butter in a small saucepan over medium heat until soft and fragrant. In the meantime cook the fettuccine noodles and grill the chicken.
  3. Using a slotted spoon, transfer the cauliflower florets to a blender along with 1 cup of the cauliflower cooking water, the vegetable broth, milk, olive oil, salt and pepper. Blend until smooth. You can more broth or milk if you desire a thinner sauce.
  4. Toss sauce over cooked noodles and top slices of grilled chicken.

sauce adapted from Pinch of Yum