Low Carb Cauliflower Linguine

Delightfully light and incredibly versatile, this Low Carb Cauliflower Linguine is the perfect pasta alternative for those seeking a guilt-free, gluten-free, and keto-friendly option. Made from a simple blend of steamed cauliflower, Parmesan cheese, and almond flour, this recipe transforms humble ingredients into tender, flavorful linguine strips with a satisfyingly al dente texture. A crucial step involves wringing out the moisture from the cauliflower, ensuring a perfectly firm and pliable "pasta dough." The linguine is then baked to golden perfection before being lightly sautéed with garlic and olive oil for an extra burst of savory goodness. Ready in under an hour, it’s an excellent base for your favorite low-carb sauces or toppings, elevating your healthy eating routine without sacrificing flavor.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 large Eggs
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Almond flour
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the cauliflower into florets and steam them until they are tender, approximately 10 minutes. Allow the cauliflower to cool slightly.

Step 3

Once cooled, place the cauliflower florets into a food processor and pulse until you achieve a rice-like consistency.

Step 4

Transfer the cauliflower rice to a clean kitchen towel. Wring out as much moisture as possible by squeezing the cauliflower dry. This step is crucial for a dough-like consistency.

Step 5

Place the dry cauliflower in a large mixing bowl. Add in the eggs, grated Parmesan cheese, almond flour, salt, and black pepper. Mix well until all ingredients are fully combined and a dough forms.

Step 6

Line a baking sheet with parchment paper and lightly grease with olive oil.

Step 7

Transfer the dough to the prepared baking sheet. Using a spatula or your hands, spread the dough out evenly into a thin rectangular layer, about 1/8 inch thick.

Step 8

Bake in the preheated oven for 15-20 minutes, or until the edges begin to brown and the dough looks set.

Step 9

Remove the baking sheet from the oven and allow the cauliflower pasta to cool for a few minutes.

Step 10

Use a pizza cutter or sharp knife to slice the baked cauliflower sheet into linguine-style strips, approximately 1/4 inch wide.

Step 11

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 12

Add the cauliflower linguine to the skillet and gently toss it with the garlic and olive oil for 2-3 minutes, just to heat through.

Step 13

Serve immediately, pairing with your favorite low-carb sauce or topping.

Nutrition Facts

Serving size	(625.6g)

Amount per serving	% Daily Value*
Calories	625.7

Total Fat 42.8g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 412mg	0%
Sodium 2687.2mg	0%
Total Carbohydrate 28.9g	0%
Dietary Fiber 11.0g	0%
Total Sugars 9.8g
Protein 40.5g	0%

Vitamin D 82IU	0%
Calcium 638.5mg	0%
Iron 4.5mg	0%
Potassium 1568.9mg	0%

*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: 58.1%

Protein: 24.4%

Carbs: 17.4%