Gluten-Free Cauliflower Linguine

Indulge in the wholesome goodness of Gluten-Free Cauliflower Linguine, a low-carb, grain-free twist on traditional pasta that's sure to impress. This innovative recipe transforms cauliflower into tender, silky pasta ribbons, blended with almond flour and eggs to create a nutrient-packed dough. Infused with the bold flavors of garlic, red chili flakes, and fresh parsley, this dish is elevated by a generous sprinkle of Parmesan cheese for a burst of savory richness. Perfectly suited for gluten-free lifestyles, this quick and easy recipe comes together in under an hour and serves as a satisfying main course or a vibrant side dish. Whether you're looking for a healthier pasta alternative or an exciting way to enjoy cauliflower, this dish delivers flavor, comfort, and versatility in every bite.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Break the cauliflower into florets and place them in a food processor. Pulse until they become a fine rice-like texture.

Step 2

Transfer the processed cauliflower to a microwave-safe bowl and microwave for 5 minutes until softened. Let it cool slightly.

Step 3

Place the cooked cauliflower in a cheesecloth or a clean kitchen towel and squeeze out as much moisture as possible.

Step 4

In a large bowl, mix the cauliflower, almond flour, eggs, salt, and black pepper until a dough forms.

Step 5

Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thick.

Step 6

Remove the top parchment paper and slice the dough into linguine-sized strips.

Step 7

Bring a large pot of salted water to a boil and gently place the cauliflower linguine in the water.

Step 8

Cook for 2-3 minutes until they float to the top. Drain and set aside.

Step 9

In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes and sauté until fragrant.

Step 10

Add the drained cauliflower linguine to the skillet and toss to coat in the garlic oil.

Step 11

Stir in the chopped parsley and grated Parmesan cheese, tossing until the cheese is melted and everything is well combined.

Step 12

Serve warm, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	940.4 grams (940.4g)

Amount per serving	% Daily Value*
Calories	1300

Total Fat 99.90g	128%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 2.80g
Cholesterol 412mg	137%
Sodium 4130mg	180%
Total Carbohydrate 60.10g	22%
Dietary Fiber 25.60g	91%
Total Sugars 16.70g
Protein 63.80g	128%

Vitamin D 82IU	410%
Calcium 1000mg	77%
Iron 12mg	68%
Potassium 2615mg	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.

Source of Calories

Fat: 64.5%

Protein: 18.3%

Carbs: 17.2%