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Chicken & Broccoli Fettuccine "Alfredo" Cauliflower Sauce

Chicken & Broccoli Fettuccine "Alfredo" Cauliflower Sauce

Chicken & Broccoli Fettuccine "Alfredo" Cauliflower Sauce

Ingredients

  • 8 large cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower florets
  • 6-7 cups vegetable broth
  • s&p to taste
  • ½ cup milk (more to taste)
  • 1 lb fettuccine
  • chicken breast (optional)
  • broccoli florets (optional)
  • grated parmesan cheese (optional)
  • lemon juice (optional)

Directions

  1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
  2. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
  3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Add fresh lemon juice. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
  4. Prepare the chicken and broccoli however you like it.
  5. While you are doing this, bring a pot of water to boil, generously salt it, and add the pasta. Reserve some pasta cooking water. You may need it to thin out the sauce.
  6. When everything is complete, pour the pasta into the sauce and stir. Serve the pasta and top with the broccoli, chicken, parmesan cheese, and red pepper flakes.
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