Gluten-Free Cauliflower Linguine
Dive into a world of wholesome flavors with this Gluten-Free Cauliflower Linguine—a guilt-free pasta alternative that’s perfect for health-conscious foodies and gluten-sensitive diners alike! Made from cauliflower and almond flour, this innovative recipe transforms everyday vegetables into silky, linguine-style noodles, packed with nutrition and flavor. The tender noodles are lightly cooked and tossed in a fragrant garlic and olive oil sauce, highlighted with a hint of red chili flakes for subtle heat. Finished with fresh parsley and a generous sprinkle of Parmesan cheese, every bite is a harmony of creamy, garlicky goodness that feels indulgent yet nourishing. With just 30 minutes of prep time, this low-carb, gluten-free recipe is the perfect way to elevate your meal game while staying true to a clean-eating lifestyle!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 cup Almond flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 0.5 teaspoon Red chili flakes
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated
Instructions
Break the cauliflower into florets and place them in a food processor. Pulse until they become a fine rice-like texture.
Transfer the processed cauliflower to a microwave-safe bowl and microwave for 5 minutes until softened. Let it cool slightly.
Place the cooked cauliflower in a cheesecloth or a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, mix the cauliflower, almond flour, eggs, salt, and black pepper until a dough forms.
Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thick.
Remove the top parchment paper and slice the dough into linguine-sized strips.
Bring a large pot of salted water to a boil and gently place the cauliflower linguine in the water.
Cook for 2-3 minutes until they float to the top. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes and sauté until fragrant.
Add the drained cauliflower linguine to the skillet and toss to coat in the garlic oil.
Stir in the chopped parsley and grated Parmesan cheese, tossing until the cheese is melted and everything is well combined.
Serve warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 4130 mg | 180% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 16.7 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1000 mg | 77% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2614 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
