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Cauliflower & Bacon Alfredo Fettucine


  • 1 pound gluten free pasta
  • Cauliflower “Alfredo”
  • 3 cups chopped cauliflower florets
  • 1 cup water
  • 2 tablespoons olive oil
  • kosher salt
  • 5 slices thick cut bacon, cut into lardons
  • ½ yellow onion, finely diced
  • Finely diced chives or flat leaf parsley for garnish


  1. In a medium pot add the cauliflower and the water and bring to a simmer. Add a lid to the pot and steam the cauliflower over low heat for 10 minutes or until the cauliflower is tender.
  2. Add the cauliflower and any remaining liquid to the jar of a blender and add 2 tablespoons of olive oil, then puree until smooth and creamy. Season to taste with kosher salt and set aside.
  3. Add the bacon to a large sauté pan and cook the lardons over medium-high heat until the fat has rendered, about 7 minutes. Add the onions and cook them in the bacon fat until tender, about 7 more minutes.
  4. While the bacon is cooking, bring a pot of salted water to a boil and cook the pasta to al dente according to manufacturers directions.
  5. Drain the pasta and reserve 1 cup of pasta water. Add the pasta to the bacon and onions and then add the cauliflower “alfredo sauce”. Toss everything together well and season to taste with kosher salt. Serve hot.

Download the PDF here.

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