Browned Butter Cauliflower and Fettuccine with Parmesan Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender cauliflower and fettuccine tossed with nutty browned butter, Dijon mustard, and Parmesan. A comforting pasta dish ready in under 30 minutes with rich, aromatic flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound 16 ounces fettuccine, cooked according to package directions
- 1 small/medium head cauliflower (cut into small florets (about 2 to 3 cups, enough to fill a baking sheet))
- 2 tablespoons olive oil
- salt and pepper (to taste)
- 1/2 cup unsalted butter (1 stick)
- 2 tablespoons dijon mustard
- 1 teaspoon garlic powder (or to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch cayenne pepper (optional and to taste)
- about 1 ounce parmesan cheese (shaved)
- 2 to 3 tablespoons fresh Italian flat-leaf parsley leaves (minced for garnishing)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 787mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 327mg
- Calcium
- 126mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.