Filed Under: Cauliflower, Fettucine, Pasta, Pressure Cooker

Cauliflower Fettuccine Alfredo

With this Cauliflower Fettuccine Alfredo you could go right on ahead and guiltlessly lick your plate because this is that yummy, and that good for you.

October 30th, 2017

From Master the Electric Pressure Cooker More Than 100 Delicious Recipes from Breakfast to Dessert , By Marci Buttars and Cami Graham

This Cauliflower Fettuccine Alfredo is a knock-off of  the author's all-time favourite pasta dish. You get to enjoy the same decedent taste without all the extra calories!

Prep Time
10 minutes
Cook Time
6 minutes
  • 2 tablespoons butter
  • 2 cloves garlic
  • 7–8 cups cauliflower florets
  • 1 cup chicken or vegetable broth
  • 2 teaspoons salt
  • 1 pound fettuccine pasta, preferably whole grain
  • 2 cups spinach, coarsely chopped
  • 2 green onions, finely chopped
  • Gorgonzola cheese, crumbled
  • Sun-dried tomatoes, chopped
  • Balsamic glaze or thick balsamic vinegar
  1. Select sauté on the pressure cooker and add butter. When melted, add garlic cloves and sauté until fragrant, about 2 minutes, stirring constantly so the garlic doesn’t burn. Add cauliflower, broth, and salt. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 6 minutes.

  2. While the cauliflower is cooking, heat a pot of water to boiling on the stove top. Add pasta and cook until al dente. Reserve about 1 cup of water and then drain the pasta. Return pasta to the empty pot.

  3. When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.

  4. Blend with an immersion blender right in the pot until very smooth or carefully transfer to a blender and puree until smooth. With a spoon, stir in the chopped spinach and green onions and allow the hot sauce to wilt the spinach.

  5. Pour sauce over the pasta and toss. If sauce is too thick, add a half cup or so of the reserved pasta water to thin as desired. The starchy water will help the sauce to stick to the pasta. Serve hot with a garnish of crumbled Gorgonzola cheese, sun-dried tomatoes, and a drizzle of balsamic glaze (or vinegar).

Cauliflower Fettuccine Alfredo
Cami Graham

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