Garlicky cauliflower alfredo sauce

Fettucine pasta, green onions, garlic, cauliflower, butter, flour, rosemary

Fettuccine pasta, green onions, garlic, cauliflower, butter, flour, rosemary

Most people dream of squash, pumpkin, and apples at the market when they imagine the farmers’ market in the fall, but this year I found myself most eagerly awaiting cauliflower.  This would probably have surprised my child self, who found steamed cauliflower among the most uninspiring of vegetables.  Grown me, however, discovered Thomas Keller’s heavenly cream of cauliflower soup, aloo gobi masala, and this amazing cauliflower alfredo sauce.

I first saw this recipe earlier this summer and tucked it away, knowing it would be the first thing I’d make when cauliflower reappeared in the fall.  For this first try, I served it with fettuccine, but it was so wonderful and garlicky, I’m eager to see how well it does over rice or on a pizza as recommended.  The Mister even commented (over his second serving) that he couldn’t believe it was cauliflower and not cream.

A few tips:

Unless you have a very large blender, I’d split the blending up into two batches.  You want to have a sustained blend to get that really creamy texture, which is harder if the blender is too full.  Add a little more stock or milk if it isn’t blending; if the mixture gets too soupy, you can put it back in the pot and thicken with a little flour as we did.

Consider adding a little goat cheese to the blender, or maybe a pinch of red pepper or curry which go so well with cauliflower.

I had a few ends of green onions left from another recipe and softened these in a little butter in another pan, added a few fresh chopped herbs like rosemary and basil, then used these as a light garnish, along with a grating of parmigiano-reggiano.

Garnished with rosemary, basil, green onions, and a little olive oil

Garnished with rosemary, basil, green onions, and a little olive oil

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