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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 785.4
  • Total Fat: 31.5 g
  • Cholesterol: 39.5 mg
  • Sodium: 1,351.8 mg
  • Total Carbs: 93.3 g
  • Dietary Fiber: 19.4 g
  • Protein: 41.6 g

View full nutritional breakdown of cauliflower fetticini "alfredo" calories by ingredient
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cauliflower fetticini "alfredo"


healthy fettcini alfredo without butter and milk healthy fettcini alfredo without butter and milk
Number of Servings: 2


    1/2 lb cooked whole wheat pasta
    1/2 head cauliflower, cored removed and broken into small florets
    2 tbsp olive oil
    2 shallots, minced
    1/2 cup chicken stock
    1 cup grated parmesan cheese, plus more for garnish
    Salt and black pepper to taste


Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.

In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and purée until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese.

Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.

Number of Servings: 2

Recipe submitted by SparkPeople user KELLYZ86.

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