Lighter Spaghetti Alfredo with Cauliflower recipe

Name: Lighter Spaghetti Alfredo with Cauliflower
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: ¼ cup heavy whipping cream; salt to taste; 2 tablespoons olive oil; 4 cups water; ½ lemon, juiced; 1 tablespoon olive oil; ½ teaspoon crushed red pepper flakes; ⅓ cup grated Parmesan cheese; 2 tablespoons chopped fresh basil; salt and freshly ground black pepper to taste; freshly ground black pepper to taste; ½ teaspoon dried Italian herb seasoning; 3 cloves garlic, lightly crushed; 1 head cauliflower, cored and separated into florets; 1 (14 ounce) package spaghetti; ½ cup fine dried bread crumbs; ½ cup grated Parmesan cheese, plus extra for garnishing

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.