- 2 cups of water
- 2 cups cauliflower florets
- 2 ½ tbsp. NutraKik® Original
- 2 tbsp. butter/ghee
- 1/3 cup red onion, diced
- 4 garlic cloves, minced
- 8 ounces oh whole grain fettuccini pasta
- ½ cup almond milk
- ½ tbsp. lemon juice
- salt to taste
- Chili flakes for garnish
- Chopped parsley for garnish
In a stockpot, bring water to boil. Add your cauliflower florets to the pot, and cook until tender (around 8 minutes). Add 1 tbsp. of NutraKik® Original and let sit until ready to transfer to blender. Reserve 1/2 cup of the broth the cauliflower was cooked in.
Meanwhile, heat the butter/ghee over medium-low heat in a small skillet. Add red onion and minced garlic, sautéing for 3-4 minutes, making sure it does not burn. Remove from heat.
Bring a large pot of water to a boil, and cook your fettuccine according to package instructions.
Set up your blender or food processor. With a slotted spoon, remove the cooked cauliflower from the pot and transfer to the blender. Add the almond milk, reserved broth, lemon juice, sautéed vegetables, and 1 ½ tbs of NutraKik® Original to the blender. Blend well until smooth and creamy. Add salt and pepper to taste.
After draining, return the cooked pasta to the pot, add cauliflower sauce, and mix until all the pasta is coated.
Serve up among 4 plates or bowls (1 cup of cooked pasta in each), and garnish with fresh parsley and red pepper flakes if you wish.