Healthy Fettuccine Alfredo

1 lb.  uncooked fettuccine noodles
3 small heads cauliflower
6 cups vegetable broth
6 cloves garlic, minced
1 Tablespoon butter
1 tsp. Salt
Black pepper
1 Tablespoon olive oil
1/4 cup heavy cream
1 cup starchy boiling water from pasta

Chop the cauliflower. Bring broth to. Boil over medium heat and add cauliflower. Cook until fork tender. Melt the butter in a large skillet over medium heat. Add minced garlic and sauté until soft and fragrant, about 5 minutes.

While the garlic and cauliflower are cooking bring a large pot of water to boil and cook the fettuccine as per the package instructions  Keep some of the water for the sauce for later.

Transfer the cauliflower to a blender with about 2 cups of broth. Add garlic, salt, and pepper. Blend until smooth about 5 minutes. Add olive oil to blender. Add more broth if the mixture is too thick. When the sauce is smooth poor back into skillet. Add the cream and cook over low heat. Add starchy water and keep warm until ready to serve.

Serve immediatly. The sauce will dry out a bit as it cools. Adding a little water to leftovers will cream it back up.
Pasta

UPDATES: to make this dairy free and gluten free I used the following substitutions:

Fettuccine- gluten and dairy free noodles
Butter- dairy free butter
Cream- almond milk with a little corn starch to thicken it

Mint Brownies

Bottom Brownie

1 cup butter, melted
2 cups sugar
2 tsp. vanilla
4 eggs
3/4 cup cocoa
1 cup flour
1/2 tsp. baking powder

Cream together  butter, sugar and vanilla.

Add  eggs, cocoa, flour, and baking powder beat until well blended.

Pour into a 9X13 baking dish.

Bake  at 350 degrees for 30-35 minutes or until toothpick comes out clear.

Cool completely and trim edges flat. 


Mint Cream Center:

2 2/3 cups powdered sugar
1/2 cup butter
1 Tablespoon plus 1 tsp. water
1 tsp. mint extract
4 drops green food coloring

Beat until smooth. Spread evenly over cooled brownies. Cover and refrigerate until cold.


Chocolate Glaze:

6 Tablespoons butter
1 cup semi sweet chocolate chips

Melt together over low heat until smooth when stirred. Cool slightly and poor over mint. Smooth out to cover. Refrigerate for 1 hour.

UPDATES:

To make this gluten and dairy free I did the following exchanges:

Butter- butter shortening or dairy free butter
Flour- brown rice flour
Semi sweet chocolate chips- bakers semi sweet chocolate or dairy free chocolate chips.