Dr. Oz recommended cauliflower sauce in place of Alfredo. A little cream, red pepper, and garlic can be added for flavor. Let me know if you have any suggestions to improve color or taste. Garnish with more Parmesan cheese if desired.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower to steamer, cover, and steam until tender, about 20 minutes. Cool cauliflower until cool enough to handle, about 15 minutes.

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  • Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 10 minutes. Pour chicken stock over shallot; cook until heated through, about 3 minutes. Remove skillet from heat and cool, about 15 minutes.

  • Stir cauliflower into shallot mixture; blend using a hand blender until sauce is smooth and silky. Season sauce with salt and pepper.

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring water back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain.

  • Toss pasta with sauce in a bowl until evenly coated. Sprinkle Parmesan cheese over pasta.

Cook's Note:

A standard blender can also be used to make the sauce.

If the sauce seems too thick, add a little water or broth. If it's too thin, simply simmer until it reduces and thickens.

Nutrition Facts

259 calories; protein 11.8g 24% DV; carbohydrates 33.5g 11% DV; fat 9.3g 14% DV; cholesterol 12.1mg 4% DV; sodium 231.7mg 9% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/02/2015
Great alternative to heavy Alfredo sauce. I didn't have shallots, but used 1/4 of a chopped onion and 3 cloves of chopped garlic. I also melted 3 tablespoons of the Parmesan cheese into the sauce. Served it over spaghetti since I didn't have fettuccine noodles. Added more cauliflower florets, sun-dried tomatoes, fresh chopped basil and cooked chicken. Very satisfying dinner. Read More
(6)

Most helpful critical review

Rating: 3 stars
08/20/2015
A novel way to make an Alfredo sauce but it needs more flavor. I microwaved the cauliflower and puréed it in my cuisanart adding some half and half until smooth. I added some minced garlic to the shallots and chicken stock as well as sun dried tomatoes and some seasoned salt. I also sautéed some shrimp and added it after the cauliflower mixture was incorporated so as not to overcook it. Read More
(1)
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/01/2015
Great alternative to heavy Alfredo sauce. I didn't have shallots, but used 1/4 of a chopped onion and 3 cloves of chopped garlic. I also melted 3 tablespoons of the Parmesan cheese into the sauce. Served it over spaghetti since I didn't have fettuccine noodles. Added more cauliflower florets, sun-dried tomatoes, fresh chopped basil and cooked chicken. Very satisfying dinner. Read More
(6)
Rating: 4 stars
08/28/2017
A hand blender made for a very creamy sauce. This is now a staple dish! Read More
(1)
Rating: 5 stars
03/09/2017
This sauce is just as good as the fattening kind! I did add an 1/8 of a cup of milk to make the texture more creamy. I also mixed the parmesan in although I didn't feel I needed to use a whole cup probably about a half cup. It only made two servings though so if you want more I recommend doubling the recipe. Read More
(1)
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Rating: 5 stars
07/03/2014
Very good! I added a little bit of milk because it was thick. Read More
(1)
Rating: 3 stars
08/20/2015
A novel way to make an Alfredo sauce but it needs more flavor. I microwaved the cauliflower and puréed it in my cuisanart adding some half and half until smooth. I added some minced garlic to the shallots and chicken stock as well as sun dried tomatoes and some seasoned salt. I also sautéed some shrimp and added it after the cauliflower mixture was incorporated so as not to overcook it. Read More
(1)
Rating: 5 stars
12/16/2014
Very tasty with chicken also! I added a clove of garlic in with the onion (didn't have shallots). I also added about 1/4 cup more chicken stock while I puréed it in the food processor to smooth it out. Delicious! Read More
(1)
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Rating: 5 stars
01/15/2018
Forgot the olive oil added less cheese and it was delicious!! Served with homemade fettuccine and cajun spiced grilled chicken breast. Read More
Rating: 2 stars
10/06/2017
My hand mixer did not cut it so I had to use a food processor. I'm pretty sure I added at least another 1/4 cup water and it still was nothing that would ever pour. I haven't eaten it yet- doesn't look very appetizing. It probably won't be it's all watered down. I'll probably have to add some milk. I'd like to know how the sauce in the picture came out like that when there's hardly any liquid in the directions. You'd need a ladle for that and I could still use a fork for mine. It's the consistency of THICK baby food. Read More
Rating: 5 stars
01/08/2019
Just as spaghetti squash will never be mistaken for pasta; neither will cauliflower alfredo sauce be mistaken for an actual traditional alfredo sauce but if you are interested in cutting back on carb & fat grams; give this a try. Very tasty. Read More