I was recently on Pinterest and found a healthy version of fettuccine Alfredo using cauliflower for the sauce from PinchOfYum. Here’s the recipe:

1 lb. uncooked fettuccine noodles ( I use the pasta with added fibre in it)
1 large cauliflower head
6 cups of vegetable or chicken broth (no MSG)
6 cloves of garlic, minced
1 tbsp. butter
1 tsp. salt
Pinch of nutmeg
Pinch of black pepper
1 tbsp. olive oil
1/4 cup heavy cream or any type of milk
1 cup of starchy pasta water


Chop the cauliflower into small pieces. Bring the broth to a boil and add cauliflower. Lower heat to medium and let it cook until soft for about 15 minutes. Melt butter in a skillet over medium heat and add garlic. Sauté for about 5 minutes. Do not let the garlic burn. In a large pot bring water with salt to a boil. Add fettuccine noodle and cook for 15 minutes. Do not over cook the pasta. Set aside some starchy water for later if needed. Transfer the cauliflower to a bleeder with 2 cups of broth. Add sautéed garlic, salt, nutmeg, and black pepper to the puréed cauliflower. Blend until smooth for approximately 5 minutes. The add olive oil to the cauliflower mixture in the blender. When the mixture is very smooth transfer back to the butter and garlic skillet. Add the cream or milk and cook over low heat for 10 minutes. Add some starchy pasta water to the sauce and keep warm until ready to serve. Combine noodle to the sauce in large pot and serve immediately. If not serving right away keep some of the broth or starchy water in case the sauce becomes to thick.