Dave Lieberman's Fettuccine Alfredo

By Nyneve

Ingredients

• 1/2 lb cooked whole wheat pasta
• 1/2 head cauliflower, cored 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

Preparation

Step 1

Steam cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook 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 large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and puree until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from heat, toss in cooked pasta and add grated parmesan cheese.

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