Combining cauliflower, fresh milk, and aged parmesan, discover a lighter take on our delicious classic Alfredo sauce. Add plant milk gradually until your desired thickness. Cook fettuccine per package directions. Use a slotted spoon to transfer the cauliflower from the large pot to a blender and add a cup of the cooking liquid. When your cauliflower is done cooking, add them to a blender with your onions & garlic, and rest of your ingredients. Add the garlic butter mixture to the blender as well as the salt, black pepper, crushed red pepper and milk. Blend until smooth. Itâs the delicious taste you expect from Bertolli but with half the fat and calories. Meanwhile, heat olive oil in large skillet on medium. Add cauliflower, onion and garlic and cook, covered, until just tender, 5 to 7 minutes. By blending a few key ingredients, Bertolli® Alfredo and cream sauces add a rich flavor to any dish. Cook your cauliflower until tender and fettuccine according to package instructions. Bring your sauce back to your sauté pan and turn the heat on low.
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