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Creamy Cauliflower Spaghetti Alfredo with Crispy Parmesan Breadcrumbs

User Rating 4 Star Rating (3 Reviews)

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Creamy Cauliflower Spaghetti Alfredo with Crispy Parmesan Breadcrumbs

Cauliflower Spaghetti Alfredo Recipe

Photo (c) John Mitzewich
This healthy cauliflower pasta recipe features a much lower fat version of the classic Alfredo cream sauce. This spaghetti recipe only has a small splash of cream, and instead relies on the cauliflower puree to make the delicious creamy sauce.

Makes 4 Portions Creamy Cauliflower Spaghetti Alfredo

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • For the topping:
  • 1/2 cup fine dry breadcrumbs
  • 1/3 grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh thyme
  • For the pasta:
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1 large head cauliflower, cored, cut in large pieces
  • water to cover (about 4 cups)
  • 1/2 tsp dried Italian herb blend
  • 1/2 tsp red pepper flakes, or to taste
  • salt and fresh ground black pepper to taste
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 14-oz box spaghetti, cooked and drained
  • 1/2 lemon, juiced

Preparation:

Combine the breadcrumbs, Parmesan cheese, and 1 tbsp olive oil in a small sauté pan over medium-low heat. Cook, stirring, until the mixture is well toasted, and golden-brown. Stir in the thyme; remove from heat, and reserve.

In a medium saucepan, warm the garlic cloves in the olive oil over low heat for a few minutes, or until the cloves begin to bubble. Do not brown the garlic. Add the cauliflower, enough water to cover, dried herbs, pepper flakes, salt, and black pepper. Bring to a boil over medium-high heat, and cook until the cauliflower is soft.

Turn off the heat. Use a stick blender (or standard blender) to puree the mixture into a smooth sauce. If it seems too thick add a little water or broth, if it's too thin simply simmer until it reduces and thickens up. Then, stir in the cream, and add the Parmesan cheese. Taste and adjust the seasoning if needed. Cover and reserve.

Boil the spaghetti according to directions and drain well. Return to the pot, add the lemon juice, and pour over the cauliflower sauce. Toss to coat the pasta. Divide into four pasta bowls and serve hot topped with the toasted Parmesan breadcrumbs.
User Reviews

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 4 out of 5
Very Good Stuff, Member catiespears

I made some alterations to my recipe due to what I had on hand. Used marjoram, oregano, parsley, and basil leaves in substitution of the Italian seasoning with the cauliflower. Also, subbed whole milk for the cream and toasted/processed rye bread for the bread crumbs. My pasta came out tasting like a very spicy and flavorful Alfredo. Will definitely make this recipe again the next time I have cauliflower on hand.

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