Alfredo is a favorite of mine, but I can't have it because the cream is too heavy for my stomach. So when I saw an Alfredo recipe made with cauliflower and milk, I had to try it. Here is how I made this delicious Turkey, Broccoli, and Cauliflower Alfredo with Penne dish.
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Why I made this Cauliflower Alfredo Recipe?
We had leftover turkey breast from a roast I made the night before, so I also wanted to use up all the leftovers. If you want to remove it and substitute another cooked protein like chicken, that would work too. This is a great easy Gluten Free dish for any weeknight for sure.
THE REVIEW: We all loved it - even the kids. I didn't tell them how I made it beforehand until my son went to get seconds. Score one for Mom!
Turkey Breast Cauliflower Alfredo Ingredients
Below are the ingredients for this recipe. I like that I used frozen broccoli and cauliflower because it made a great companion with the turkey breast.
½ lb cooked chopped Turkey Breast
3 cups of frozen broccoli defrosted
3 cups of frozen cauliflower defrosted
1 cup of chicken broth (low sodium)
1 lb pound of Gluten-Free Penne Pasta
2 garlic cloves
⅔ cup 1% milk ( I used 0% milk, but it could have used a little more fat)
2 tablespoon Gluten Free Flour
2 tablespoon unsalted butter
1 teaspoon pepper
1 teaspoon lemon juice
½ teaspoon salt
½ cup Romano Cheese (grated)
Cauliflower Alfredo Instructions
Below are the instructions for this recipe.
Cook pasta according to the package.
Place flour in the saucepan.
Add gradually stock and stir with a whisk until the flour is completely dissolved.
Then add garlic and cauliflower in 2 cups and bring to a boil. Cook for about 5-10 minutes.
Add the cauliflower mixer to the food processor or blender. Then add milk, butter, pepper, lemon juice, and cheese (1 oz).
Add mixture back to the saucepan, add the cooked turkey, then the defrosted 2 cups of broccoli and the 1 cup of cauliflower cook for 5 minutes.
Then, add the cooked penne to the saucepan and toss.
To finish, add 1 oz grated cheese and serve immediately.
Reveal:
Enjoy! Feel free to add more grated cheese and butter to your taste
Tips for this recipe
Below are some additional tips to make this cauliflower Alfredo recipe amazing.
When making this recipe, be sure to defrost the broccoli and cauliflower in a strainer over a bowl. AND keep them separated.
Feel free to garnish with roasted red peppers from the jar. We sliced them into small pieces for a bright, inviting garnish.
Be sure to cook the turkey breast beforehand to speed up the cooking process.
I hope you try this recipe. Let me know your thoughts by rating it in the recipe card below.
Equipment
There are a few things you may need for this recipe. Below are the tools that will make this recipe go super smoothly. You will need a strainer for both the broccoli and the cauliflower. You will also need a pasta pot to cook the pasta in, and a saute pan to make the sauce and toss the pasta. Below are the ones I found on Amazon (affiliate).
Please note: There are affiliate links on this post, and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.
Here is the printable for your convenience.
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Ingredients
- ½ lb cooked chopped Turkey Breast
- 3 cups of frozen broccoli defrosted
- 3 cups of frozen cauliflower defrosted
- 1 cup of chicken broth (low sodium)
- 1 lb pound of Gluten-Free Penne Pasta
- 2 garlic cloves
- ⅔ cup 1% milk ( I used 0% milk but it could have used a little more fat)
- 2 tablespoon Gluten Free Flour
- 2 tablespoon unsalted butter
- 1 teaspoon pepper
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ cup Romano Cheese (grated)
Instructions
- Cook pasta according to the package.
- Place flour in the saucepan. Gradually add stock and stir with a whisk until flour is completely dissolved.
- Then add garlic, cauliflower to 2 cups, and bring to a boil. Cook about 5-10 minutes.
- Add the cauliflower mixer to the food processor or blender. Then add milk, butter, pepper, lemon juice, and cheese (1 oz).
- Add mixture back to the saucepan, add the cooked turkey, then add the defrosted 2 cups of broccoli and the 1 cup of cauliflower cook for 5 minutes.
- Add cooked penne to the saucepan and toss.
- Add 1 oz grated cheese and serve immediately.
Notes
When making this recipe, be sure to defrost the broccoli and cauliflower in a strainer over a bowl. AND keep them separated.
Janet Barclay
I almost didn't read this when I saw "alfredo" because I thought it would be high fat - I'm so glad to see that's not the case! I don't often see frozen cauliflower in my store - do you think it would be good with frozen California mix (broccoli, cauliflower and carrots)?
Sabrina
I would try the California mix, Janet. From what I recall, the mix has sliced carrots so it would probably work. Thanks for stopping by and leaving a comment.
Susan cooper
looks like a good recipe for after thanksgiving use of turkey. I'm definitely filing it away for then. Sounds yummy