Lighter Spaghetti Alfredo with Cauliflower Recipe

Cook and stir garlic cloves and 2 tablespoons olive oil in a large pot over medium heat until lightly browned and fragrant 2 to 3 minutes. Add cauliflower water Italian herbs red pepper flakes salt and black pepper to taste. Bring water to a boil cover and cook until cauliflower is tender about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until cooked through but firm to the bite about 12 minutes. Drain and transfer to a large serving bowl.

Meanwhile combine bread crumbs 1/3 cup Parmesan cheese and 1 tablespoon olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned 2 to 3 minutes. Turn off heat sprinkle with salt to taste and mix in basil; set aside.

Add cream to cauliflower mixture and puree in the pot with a stick blender until smooth and creamy. Stir in 1/2 cup Parmesan cheese until melted; season with freshly ground black pepper to taste.

Mix in lemon juice with spaghetti and stir in Alfredo sauce to coat pasta. Serve topped with a sprinkle of Parmesan cheese and the seasoned bread crumb mixture.