Menu Enter a recipe name, ingredient, keyword...

Fettuccine Culi-Fredo with Brussel Sprouts & Bacon


Give it a shot and join the cauli-fredo marriage revolution with me.

Google Ads
Rate this recipe 4.3/5 (8 Votes)


  • 16 ounces frozen cauliflower
  • 2 garlic cloves
  • 3/4 cup hot water
  • 3 heaping tablespoon non fat plain Greek yogurt
  • 1 teaspoon salt
  • 1/2 cup Parmesan cheese, shredded
  • 8 slices peppered bacon
  • 1 pound Brussels sprouts, cut off ends and remove loose leaves. Cut large sprouts in half
  • 1/4 cup water
  • 1 box fettuccine, cooked according to package directions


Servings 4
Preparation time 5mins
Cooking time 35mins
Adapted from


Step 1

Steam cauliflower and garlic until soft. Add to a blender along with ¾ cup hot water (I used water from steaming veg) and Greek yogurt, blend until smooth.

Add to a saucepan over med low heat and stir in salt and Parmesan cheese.

Cook bacon in a skillet over med heat until crispy and then remove, drain any fat off and add back to heat, add in Brussels sprouts and water and cover for 5 min or until sprouts are tender. Remove lid and continue to cook until slightly browned and crisped. Toss pasta, bacon sprouts and sauce together and serve.

You'll also love

Review this recipe

Pressure Cooker Buttery Lima Beans & Bacon Pumpkin & Cider Stove Top Mac n' Cheese with Crispy Bacon