A healthy Italian pasta recipe with loads of cauliflower – tastes like alfredo sauce but without cream!
1 large or 2 small cauliflower, quartered
1 kg Fettuccine noodles, fresh noodles work best
Salt to season
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
Cracked black pepper, to season to taste
2 cups grated mozzarella cheese
Wash and cut the cauliflower into quarters.
Bring a large pot of water to boil and salt well to taste. Make sure there is enough water to cover the cauliflower.
Cook until fork tender and soft enough to mash with a fork.
Remove the cauliflower from the water with a slotted spoon. DO NOT discard the water.
Mash the cauliflower with a fork. Set aside.
Bring the pot of water back to a boil and add the pasta noodles.
Cook the pasta only to “very” al dente as they are going to cook further with the mashed cauliflower and cheese.
Remove the pot from the heat and start to remove the water with a ladle. Set aside 2-3 cups of the water. You want enough water to remain with the noodles in the pot so that the water level is about ¼ of the way up the height of the al dente noodles.
Add the mashed cauliflower to the noodles.
Add the parmesan cheese and return to the heat.
Add the olive oil to the pot.
Let this all simmer slowly in order to melt the cheese.
Add some cracked black pepper to your liking.
After about 5 minutes when the sauce has thickened a bit, add 2 cups grated mozzarella cheese a little at a time and stir continuously.
Add in a bit of the reserved pasta water if you find it is getting a dry.
It will be finished about 2 minutes after adding the mozzarella.
Serve immediately while hot. Add some hot peppers! Enjoy!