lighter spaghetti alfredo with cauliflower

Ingredients

• Servings: 4
• 3 cloves garlic, lightly crushed
• 2 tablespoons olive oil
• 1 head cauliflower, cored and separated into florets
• 4 cups water
• 1/2 teaspoon dried italian herb seasoning
• 1/2 teaspoon crushed red pepper flakes
• salt and freshly ground black pepper to taste
• 1 (14 ounce) package spaghetti
• 1/2 cup fine dried bread crumbs
• 1/3 cup grated parmesan cheese
• 1 tablespoon olive oil
• salt to taste
• 2 tablespoons chopped fresh basil
• 1/4 cup heavy whipping cream
• 1/2 cup grated parmesan cheese, plus extra for garnishing
• freshly ground black pepper to taste
• 1/2 lemon, juiced

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• cook and stir garlic cloves and 2 tablespoons olive oil in a large pot over medium heat until lightly browned and fragrant, 2 to 3 minutes. add cauliflower, water, italian herbs, red pepper flakes, salt, and black pepper to taste. bring water to a boil, cover, and cook until cauliflower is tender, about 10 minutes.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and transfer to a large serving bowl.
• meanwhile, combine bread crumbs, 1/3 cup parmesan cheese, and 1 tablespoon olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2 to 3 minutes. turn off heat, sprinkle with salt to taste, and mix in basil; set aside.
• add cream to cauliflower mixture and puree in the pot with a stick blender until smooth and creamy. stir in 1/2 cup parmesan cheese until melted; season with freshly ground black pepper to taste.
• mix in lemon juice with spaghetti and stir in alfredo sauce to coat pasta. serve topped with a sprinkle of parmesan cheese and the seasoned bread crumb mixture.