Easy Creamy Cauliflower Alfredo (Print Version)

Light and velvety cauliflower sauce pasta. No cream needed. Ready in 40 minutes. Vegetarian and low-fat.

# What You’ll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets (approximately 1.5 pounds)
02 - 3 cloves garlic, peeled
03 - 1 small yellow onion, chopped

→ Dairy & Alternatives

04 - 2 tablespoons unsalted butter
05 - 1/3 cup grated Parmesan cheese, plus extra for serving
06 - 1/2 cup milk, dairy or unsweetened plant-based

→ Pasta

07 - 12.3 ounces fettuccine or linguine

→ Seasonings

08 - 1 teaspoon salt, plus more to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional

→ Garnishes

11 - Fresh parsley, chopped, optional
12 - Extra Parmesan cheese, optional

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add cauliflower florets, garlic cloves, and chopped onion. Cook for 8 to 10 minutes until cauliflower is very tender and easily pierced with a fork.
02 - Using a slotted spoon, transfer the cooked vegetables to a blender, reserving the cooking water in the pot.
03 - Add butter, Parmesan cheese, milk, salt, pepper, and nutmeg if using to the blender. Blend until completely smooth and creamy. Add a splash of reserved cooking water if needed to achieve desired consistency.
04 - In the same pot with remaining water, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining pasta through a colander.
05 - Return drained pasta to the pot. Pour cauliflower Alfredo sauce over pasta and toss thoroughly to coat all strands, adding reserved pasta water gradually as needed to achieve desired creaminess.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately while hot, garnished with fresh chopped parsley and extra Parmesan cheese if desired.

# Additional Tips::

01 -
  • It feels indulgent but won't leave you sleepy on the couch afterward, just satisfied and light.
  • The sauce comes together in one pot with vegetables you probably already have, no hunting for specialty ingredients.
  • Kids and picky eaters never guess there's cauliflower hiding in plain sight, they just taste creamy pasta.
  • It reheats beautifully the next day, which means less guilt about making extra for lunch.
02 -
  • Don't skip reserving pasta water, I forgot once and the sauce turned gluey and wouldn't coat the noodles properly, that starchy water is magic for adjusting texture.
  • Blend the sauce longer than you think you need to, any lumps will stand out against the smooth pasta and ruin the illusion of cream.
  • Taste before serving because cauliflower varies in sweetness and blandness, sometimes it needs an extra pinch of salt or a squeeze of lemon to wake it up.
03 -
  • Roast the cauliflower instead of boiling it for a deeper, slightly nutty flavor, just toss with olive oil and roast at 400 degrees until golden before blending.
  • Add a squeeze of lemon juice or a splash of white wine to the sauce for brightness, it cuts through the richness and makes the whole dish feel more balanced.
  • Grate the Parmesan yourself from a block, the pre-shredded stuff has anti-caking agents that can make the sauce grainy instead of smooth.
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