Enjoy all the richness of Fettuccine Alfredo with a fraction of the calories, starring one of the most versatile vegetables . . . cauliflower.

INGREDIENTS:  - butter - garlic - cauliflower florets - chicken or vegetable broth - salt - spinach - green onions - fettuccine pasta - Garnish - Gorgonzola cheese - Sun-dried tomatoes - Balsamic glaze

INSTRUCTIONS: Select saute on the pressure cooker and add butter. When melted, add garlic cloves and saute until fragrant, about 2 minutes, stirring constantly so the garlic doesn’t burn.

Add cauliflower, broth, and salt. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 6 minutes.

While the cauliflower is cooking, heat a pot of water to boiling on the stove top. Add pasta and cook until al dente. Reserve about 1 cup of water and then drain the pasta. Return pasta to the empty pot.

When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.

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