These gluten-free sandwich cookies, which are simply baked with cornstarch and filled with dulce de leche, are highly well-liked in Latin cultures.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 3 cups cauliflower florets
- ¾ cup vegetable broth
- ½ cup finely shredded Parmesan cheese, plus more for garnish
- ⅓ cup water
- ⅛ teaspoon black pepper
- 6 ounces multigrain spaghetti, uncooked
- 4 cups broccoli florets, cut into 1-inch pieces
- 1 red bell pepper, cut into bite-size strips
- 2 tablespoons sliced fresh basil
- 1 teaspoon lemon zest (Optional)
- 1 tablespoon lemon juice
Instructions
- Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth.
- Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water.
- Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese.
- You can substitute green beans (cut into 1-inch pieces) for the broccoli florets. Or mix and match!
- If you’re not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 11 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 314 mg |
| Sugars | 8 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is GREAT!! I had an over abundance of broccoli and cauliflower AND been wanting to try this recipe (as I love both!). Doubled everything (1 onion, 4 garlic cloves, 6c cauliflower, etc.). Instead of vegetable broth, used vegetable stock – since lack of salt is a repeat complaint. When using the food processor, added 2 tsp of lemon pepper seasoning and a pinch of cayenne instead of the lemon zest/juice at the end. Used 1% milk IPO of the water too because my sauce (likely due to the vegetable stock) looked brown not white. When I tasted the sauce – I thought it was perfect! No need for more salt!?! But…..once I dumped over the pasta…hmm. Yeah. I guess it does. I think this could be prevented by adding some red pepper flakes, onion and/or garlic powder to the sauce/food processor part. While I didn’t have fresh red bell peppers – I think they would have been great with this! Served over regular (not multigrain) pasta and had fresh basil from my garden. We really liked this and! It’s not really that hard to make! Thanks EatandRun! I would and will make again!
Good. I liked the concept of cauliflower alfredo. Made as written with 2 small exceptions. Used chicken broth because that’s what I had on hand and high protein pasta instead of multi grain. The one thing the sauce is missing is salt which it definitely needs. I will make it again for meatless Monday’s.
This is a great recipe and very creamy if sauce is doubled as recommended at end of recipe. I also used dairy in place of the water. So I used 1c parmesan and substituted 1/3c of water with 1c of cream/milk. I didn’t need the drained pasta water. Also read other reviews of lack of salt so I roughly added 1tsp salt to the cream sauce.
The sauce didn’t look anything like the picture! I don’t know where they got that picture from but it was nothing like that! I followed the recipe just as it said. I had to add more liquid to it because it was so dry! I don’t like dry food. And the seasoning it was just okay. I had to try to fix this dish to where I could eat it because I don’t like wasting food! Also it became very bland so I really had to fix it up a lot and it took me longer then I expected. Even after all of trying to fix it to where i could eat it, it just became mushy. I mean it was already mushy before i tried to fix it . But once I left it overnight in the refrigerator the flavors and everything that I had added it helped us some by the next day as far as taste. But the look was still freaking mushy! Very irritating, very! I don’t think I would make this again if I do I was just come up with my own.
No changes, loved it, and so healthy.
Surprisingly tasty and delicious! I was afraid it would be too bland, so I did add a little more salt, pepper and garlic and it was delicious. Made it for my dad and my son and they both really liked it!
This was good. We added a jalapeno and some Italian seasoning to the cauliflower mixture which added flavor. I used regular angel hair pasta not multi grain. I also added some capers as garnish. I would make again.
An excellent recipe. Subtle flavors, and delicious. Quite simple. I substituted chicken stock for veggie stock, and threw in a handful of baby spinach I had to use up.
First and foremost, my brain is having a very difficult time reconciling that this recipe was NOT bad for me. It was decadent, creamy, filling, and full of flavor… without meat! OK, I added more garlic, salt, and pepper. I also used chicken stock. I may have added carrots and tomato to the mix, too. Other than that I followed the recipe quite faithfully. It was delicious. The reason for four stars instead of five is that it NEEDED extra garlic and salt. Without them the dish would be bland. But this is going to be my new go-to Alfredo sauce.
I followed the recipe exactly and doubled the sauce per other reviews and suggestions. Overall the taste was very good. Lemon and lemon zest add a lot to the dish. The sauce turned out a bit sticky, even after adding more water. I would make this again.
Game changer! I prefer this to any original alfredo sauce. I did use chicken broth instead cause I had no veggie stock on and. The sauce could be a cauliflower soup. Haha
VERY good! For all the nay-sayers who thought it was bland, remember you MUST salt as you go, not just the beginning or end. Maybe your brand of veggie broth isn’t all that. I use Better Than Boullion.
Loved it! I overheard my husband bragging to his friends the next day about it too!
This is my fave
It was good. I did not have enough broccoli, so it could have been better. Also, I preferred it with the lemon juice, zest and the cheese. The fresh basil would have been good too.
added extra cheese but my hubby and I loved it
Super easy & tasty too.
We enjoyed the recipe. We followed suggestions and doubled the sauce. Used salt to bring out more of the flavors
The only reason I did not give this 5 stars is because I like food with more of a kick. With that said, this dish is very good; I adjusted the servings to 9 and the ingredient amounts were right on the mark. It’s filling, it’s healthy, and there was plenty of the sauce without having to add water. I did use plenty of salt, that’s probably the only downside. I would make this again. My husband enjoyed it also.
Kids absolutely loved this, I decided the second time around to fry up the peppers for a little extra flavor.
made this recipe tonight. I am one to taste as I go so I originally found it a bit bland but after some salt and a bit of a mixed herb seasoning it tasted much better. We also used chicken broth instead of veg broth. We also added some shrimp for a heartier dish.