If I had to guess, I would bet this dish is one of the most popular and beloved comfort foods of all time.
But with a cup of butter, almost as much heavy cream, and over a cup of cheese in a typical Alfredo sauce recipe, it’s not something many people can enjoy very often, especially if you’re trying to stay away from dairy or just notice that you feel better without it.
If you absolutely love fettuccine Alfredo, my goal isn’t to get you to give it up for good. Instead, I want to introduce you to a new way of preparing a similar dish…one that is a lot healthier but still creamy and comforting!
The main ingredient?
Cauliflower in Alfredo sauce?? Wait a minute…how can this possibly taste good?
I have to admit, when I first saw this recipe, I was a bit skeptical…and so was Bill.
I know it sounds kind of absurd…but, trust me, it works!
One of my passions is showing how some of our favorite recipes that might not be so healthy can be flipped to a more nourishing version that is still delicious and kid/family-friendly
My ultimate test for knowing whether I’ve made a successful recipe is to have my husband, Bill, try it.
If something we make doesn’t taste good, he has no qualms saying so.
But if it’s delicious, I usually get an emphatic “oh yeah” or “this is great” (which is a lot coming from him!).
Bill and I were pleasantly surprised by the outcome of this recipe and licked our bowls clean!
Not only does this recipe taste delicious, but it doesn’t use any fancy ingredients and can be whipped up in about 20 minutes.
- 4 zucchini, spiralized using this awesome gadget! (You could also sub in your favorite gluten-free pasta of choice – we like the Tinkyada brown rice pasta)
- 2 teaspoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon extra virgin olive oil or grass-fed ghee
- 1 head cauliflower, chopped into florets (here’s how to break apart a head of cauliflower in seconds!)
- 1 cup water
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- 1 generous pinch of pepper, to taste
- juice from 1/2 lemon (about 1.5 tablespoons)
- Sauté the minced garlic in coconut oil or butter in a medium saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant but not browned.
- Add the 1 cup of water to the saucepan, along with the cauliflower florets, and bring the water to a boil. (The water will not cover the cauliflower, but that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 12-15 minutes or until the cauliflower is fork-tender and very soft.
- Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Add in lemon juice and onion powder. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids– the steam pressure can blow the lid off your blender!).
- Season with additional salt and pepper, if desired, and serve hot. If it seems thick, add more water. If it seems dry, add a liberal drizzle of olive oil.
- Place spiralized zucchini in a medium-sized frying pan greased with coconut oil, and stir for 3-4 minutes or until zucchini takes on a cooked pasta texture, sort of wilted and soft. Be careful not to overcook.
- Transfer zucchini noodles (AKA “zoodles”) to a plate or bowl and pour sauce on top. Sprinkle this 3-ingredient paleo parmesan cheeze on top and start eating!