Cauliflower Alfredo & Spaghetti Squash

You read that right.  I had to do a double take when I first saw this recipe on Pinch of Yum.  But really, is there anything cauliflower can’t do??

I’m blogging this as the Blizzard of 2013 is winding down outside.  I was so intrigued by this recipe that while everyone else in New England cleared the shelves of bread, milk and beer, I was at the market grabbing cauliflower, garlic and spaghetti squash.  I’m already on my second helping of this silky, delicious dish.  Once you make this, I doubt you’ll ever want that heavy, fatty Alfredo again.

I adapted the recipe to use spaghetti squash instead of gluten-free pasta, just for an added healthy kick, but it would work with any pasta.  I added some grated cheese and almond milk, but you could omit those if you wanted to make this Paleo.

I really need to work on my food styling skills…

Ingredients:

• 1 spaghetti squash (or your favorite gluten-free pasta)
• 2 small heads cauliflower, cut into florets
• 6 cups vegetable broth
• 6 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon salt
• pinch of nutmeg (I used freshly grated)
• pinch of black pepper
• 1 tablespoon olive oil
• 2 tablespoons almond milk (optional)
• 2 tablespoons grated parmigiano-reggiano cheese (optional)

Bring the vegetable broth to a boil in a pot. Add the cauliflower florets and cook for approx. 15 minutes until soft.  While the cauliflower is cooking, cook the spaghetti squash.  Melt the butter in a pan over medium heat, add garlic and cook 3-4 minutes until garlic is soft and fragrant.  Remove from heat to avoid scorching.

Once the cauliflower is done, transfer to a blender or food processor.  Add 2 cups of the broth, garlic, nutmeg, salt and pepper and blend until smooth.  While blending, stream in olive oil.  The consistency of the sauce should be smooth.  If necessary, use more broth to get the right consistency.  Transfer the mixture back to the pan.

If using, add the almond milk and grated parmigiano-reggiano and stir until slightly thickened.  Serve over spaghetti squash and enjoy!

Note: I microwave my spaghetti squash, because after shoveling for two hours I got lazy.  This recipe makes a LOT of sauce, so if you’re only cooking for 2-3 people you will want to halve the ingredients.