Cauliflower Fettuccine Alfredo

We LOVED this recipe! But, as many already know, I do not eat margarine or oils...so I've included the changes we made in bold and italics. And the recipe was fantastic either way its done! We just reduced the saturated fats to keep it Plant Strong*!  ;-)

Credit to: http://lesliedurso.com/2013/06/cauliflower-fettuccine-alfredo/ 

Serves 4

1 large head of cauliflower

3 cups vegetable broth

2 tbsp. vegan butter (I use Earth Balance)  (we omitted this to keep it Plant Strong* - MV)

1 tbsp. olive oil (we used 2-3 tbs vegetable broth instead to keep it Plant Strong* - MV)

1/2 onion, sliced

6 cloves of garlic, sliced

1/4 tsp. nutmeg

1/2 tsp. salt

fresh ground pepper to taste

Cut off any bottom leaves of the cauliflower and cut out the toughest part of the core.  Then break the cauliflower down into florets.  Boil them with the vegetable broth uncovered until the cauliflower is very soft and tender.  About 15 minutes.

While the cauliflower is cooking, heat a large frying pan and saute the onion and garlic with the Earth Balance and olive oil until soft.

When both are done, using a slotted spoon, remove all the cauliflower from the broth and place in a blender or food processor.  Add 1 cup of the cooking broth, all the contents of the frying pan, the nutmeg and salt.  Puree on high until very smooth, 3-4 minutes.  Add a little more broth at a time if it needs to be thinned.  Add pepper to taste.

Serve with fettuccine and serve warm.