Cauliflower Alfredo Fettucine

A bowl of creamy pasta is usually a favorite for many, but that usually means cream, butter, milk and cheese. If you have a symptom or illness, or you’re trying to make better choices for your health, dairy products can be problematic and are best avoided. Thankfully, that doesn’t mean you need to give up your bowl of creamy pasta! Try this Fettuccine recipe made with a Cauliflower Alfredo sauce. It’s easy to make and delicious to eat! Serve it over fettuccine made with brown rice, lentils, peas, or chickpeas, or over zucchini or sweet potato noodles and enjoy!

Cauliflower is a nutrient rich vegetable that is excellent for supporting a strong immune system and optimum health. Cauliflower is incredibly high in vitamin C, K, and B-complex and minerals such as boron, calcium, molybdenum, and tryptophan. It is also a good source of high quality protein that is easily assimilated into the body. Cauliflower contains powerful anti-cancer compounds such as indole-3-carbinol and sulforaphane, which are particularly beneficial for helping to prevent breast, cervical, ovarian, colon, stomach, and prostate cancers.

Cauliflower also contains a compound called Di-indolyl-methan (DIM) which has been shown to be effective in the treatment of the Human Papilloma Virus (HPV) and cervical dysplasia. Cauliflower also has excellent anti-inflammatory properties due to its omega-3 and vitamin K content and is an essential food for those trying to prevent chronic inflammation as in fibromyalgia, hepatitis, arthritis, cardiomyopathy, cystic fibrosis, IBS, and Alzheimer’s disease.

Cauliflower Alfredo Fettuccine

Ingredients:

• Half a head of cauliflower (about 12 oz), cut into florets
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 3/4 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp roughly chopped fresh parsley, to serve
• 14 oz brown rice fettuccine (sub with lentil or chickpea pasta or zucchini or sweet potato noodles as desired)

Directions:

Place the cauliflower florets in a steamer over a pot of boiling water. Cover with a lid and steam for 5-10 minutes, until tender. Remove and set aside.

In a small pan, add the onion and cook for 2-3 minutes, until translucent. 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.

Boil the fettuccine in salted boiling water until al dente. Pour the sauce over the pasta and mix well. Serve with chopped parsley and a sprinkle of black pepper.

Serves: 3-4

Find out more undiscovered properties of healing foods and how they support the liver, check out my NY Times bestselling book, Liver Rescue.

This item posted: 09-Jul-2019

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