Fettuccine with Cauliflower Alfredo Sauce

A bowl of creamy pasta is a favorite dish for many, but that usually means cream, butter, milk, and cheese. If you have symptoms or a medical condition, or are trying to improve your health, dairy can be problematic and is best avoided. Luckily, that doesn’t mean you have to give up your favorite creamy pasta! Try this recipe for Fettuccine with Cauliflower Alfredo Sauce. It’s easy to make and so delicious! For this healthy recipe, use brown rice fettuccine, lentil, pea, or chickpea pasta, or zucchini or sweet potato noodles, and enjoy!

Cauliflower is a nutrient-rich vegetable that is excellent for maintaining a strong immune system and optimal health. Cauliflower is incredibly high in vitamins C , K, and B-complex , and minerals like boron, calcium, molybdenum, and tryptophan. It is also a good source of high-quality protein that is easily absorbed by the body. Cauliflower contains powerful anti-cancer compounds like indole-3-carbinol and sulforaphane, which are especially beneficial for preventing breast, cervical, ovarian, colon, stomach, and prostate cancers.

Cauliflower also contains a compound called di-indolyl-methane (DIM), which has been shown to be effective in treating human papillomavirus (HPV) and cervical dysplasia. Cauliflower also has excellent anti-inflammatory properties thanks to its omega-3 and vitamin K content, and is an essential food for those trying to prevent chronic inflammation such as that seen in fibromyalgia , hepatitis, arthritis , cardiomyopathy, cystic fibrosis, irritable bowel syndrome (IBS), and Alzheimer's disease.

Ingredients:

• Half a head of cauliflower, cut into florets;
• 1/2 onion, finely chopped;
• 2 cloves of garlic, crushed;
• 3/4 tsp. unsweetened almond milk;
• 1 tbsp. lemon juice;
• 1 tsp sea ​​salt ;
• 1/4 tsp. black pepper ;
• 2 tbsp. fresh parsley, coarsely chopped - for serving;
• 400 gr. brown rice fettuccine (can be replaced with lentil or chickpea pasta or zucchini or sweet potato noodles if desired).

Method of preparation:

Place the cauliflower in a steamer. Cover with a lid and steam for 5-10 minutes until tender. Take it out and set it aside.

In a small pan, put the onion and sauté it for 2-3 minutes until it becomes transparent. Add the garlic and cook for another 2 minutes.

Place the cooked cauliflower, onion and garlic in a blender and add the unsweetened almond milk, lemon juice, sea salt and black pepper . Blend until smooth.

Cook fettuccine in salted boiling water until al dente (tender but firm). Pour the sauce over the pasta and toss well. Serve with chopped parsley and sprinkle with black pepper.

Portion for 3-4 people.