Lighter Spaghetti Alfredo with Cauliflower

Ingredients

  • 3 cloves garlic, lightly crushed
  • 2 tablespoons olive oil
  • 1 head cauliflower, cored and separated into florets
  • 4 cups water
  • 1/2 teaspoon dried Italian herb seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 1 (14 ounce) package spaghetti
  • 1/2 cup fine dried bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt to taste
  • 2 tablespoons chopped fresh basil
  • 1/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese, plus extra for garnishing
  • Freshly ground black pepper to taste
  • 1/2 lemon, juiced

Directions

Cook and stir garlic cloves and 2 tablespoons olive oil in a large pot over medium heat until lightly browned and fragrant, 2 to 3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring water to a boil, cover, and cook until cauliflower is tender, about 10 minutes.

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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a large serving bowl.

Meanwhile, combine bread crumbs, 1/3 cup Parmesan cheese, and 1 tablespoon olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2 to 3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil; set aside.

Add cream to cauliflower mixture and puree in the pot with a stick blender until smooth and creamy. Stir in 1/2 cup Parmesan cheese until melted; season with freshly ground black pepper to taste.

Mix in lemon juice with spaghetti and stir in Alfredo sauce to coat pasta. Serve topped with a sprinkle of Parmesan cheese and the seasoned bread crumb mixture.