Cauliflower Alfredo with Spaghetti
Celebrity chef Pete Evans shares this delicious recipe, that's bound to become a spring staple.
What you’ll need:
2 teaspoons coconut oil
2 slices of rindless bacon finely chopped
4 to 5 zucchini, spiralised into thick noodles
2 tablespoons finely chopped flat-leaf parsley
Extra-virgin olive oil, to serve
1 tablespoon coconut oil, or good-quality animal fat
4 garlic cloves finely chopped
350ml chicken or beef bone broth or water, plus extra if needed
1⁄2 head of cauliflower (about 500g), chopped
Freshly ground black pepper
How to make it:
To make the alfredo sauce: melt the oil or fat in a saucepan over medium heat.
Add the garlic and sauté for 30 seconds until fragrant.
Pour in the broth or water, add the cauliflower and bring to the boil.
Cover with a lid, turn the heat down to low and simmer, stirring occasionally, for 15 to 20 minutes until the cauliflower is very soft.
Blend with a hand-held blender until smooth and creamy. If the sauce is too thick, add more broth or water.
Season with salt and pepper and set aside, keeping warm.
Melt the coconut oil in a large frying pan over medium heat.
Add the bacon and sauté until golden and crispy (about 5 to 6 minutes).
Add the zucchini spaghetti and cook for one minute until almost cooked through.
Remove from the heat, pour in the sauce, add the parsley and gently mix to combine.
Season with salt and pepper if needed. Drizzle over some extra- virgin olive oil and serve on a platter or on serving plates.