Chef Dave Lieberman transforms this fatty pasta dinner into a healthy meal by replacing the cream and butter with a secret ingredient – cauliflower. This cruciferous vegetable helps reduce the risk of breast cancer while also cutting the calories to less than half of the traditional dish! With only 6 ingredients, anyone can make this dish in a snap!
1/2 head Cauliflower (cored removed and broken into small florets)
2 tbsp Olive oil
2 Shallots (minced)
1/2 cup Chicken stock
1 cup Grated Parmesan cheese (plus more to garnish)
Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the 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 a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and purée until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese.
Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.