OH! Magazine - Australian Version September 2016 | Page 12

( OH YUM !))

PETE EVANS ' CAULIFLOWER ALFREDO WITH SPAGHETTI

Celebrity chef Pete Evans shares this delicious recipe , that ' s bound to become a spring staple .
How to make it :
1 . To make the alfredo sauce : melt the oil or fat in a saucepan over medium heat .
2 . Add the garlic and sauté for 30 seconds until fragrant .
What you ’ ll need :
2 teaspoons coconut oil
2 slices of rindless bacon , finely chopped 4 to 5 zucchini , spiralised into thick noodles 2 tablespoons finely chopped flat-leaf parsley
Extra-virgin olive oil , to serve
Alfredo sauce 1 tablespoon coconut oil , or good-quality animal fat
4 garlic cloves , finely chopped 350ml chicken or beef bone broth or water , plus extra if needed ½ head of cauliflower ( about 500g ), chopped
Sea salt Freshly ground black pepper
Serves : 4
3 . Pour in the broth or water , add the cauliflower and bring to the boil .
4 . Cover with a lid , turn the heat down to low and simmer , stirring occasionally , for 15 to 20 minutes until the cauliflower is very soft .
5 . Blend with a hand-held blender until smooth and creamy . If the sauce is too thick , add more broth or water .
6 . Season with salt and pepper and set aside , keeping warm .
7 . Melt the coconut oil in a large frying pan over medium heat .
8 . Add the bacon and sauté until golden and crispy ( about 5 to 6 minutes ).
9 . Add the zucchini spaghetti and cook for one minute until almost cooked through .
10 . Remove from the heat , pour in the sauce , add the parsley and gently mix to combine .
11 . Season with salt and pepper if needed . Drizzle over some extravirgin olive oil and serve on a platter or on serving plates .
12 OH ! MAGAZINE ( SEPTEMBER 2016 )