Princeton's Ask The Doctor November-December 2018

T H E H E A L T H Y P A L A T E

Whole-Wheat CauliflowerAlfredo This dish is unbelievably rich, creamy, and also Vegan.

Ingredients: •

2 cups small cauliflower florets

• • • • • • • • •

2 cloves garlic

8 ounces whole-wheat fettuccine

½ cup "no-chicken" broth (see Tip) or vegetable broth ¼ cup plain unsweetened almond milk

2 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon ground white or black pepper

¼ cup chopped fresh herbs, such as chives, basil and/or parsley

Preparation: 1. Bring 1-inch water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, about 10 minutes. 2. Meanwhile, bring a large saucepan of water to a boil. Cook fettuccine according to package directions. Drain well. Return the pasta to the pot. 3. Transfer the cauliflower and garlic to a blender. Add broth, almond milk, oil, mustard, salt and pepper. Blend until very smooth and creamy. Pour the sauce over the pasta and toss to coat. Serve topped with herbs.

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