Easy Creamy Cauliflower Alfredo (Printer View)

A velvety no-cream cauliflower sauce creates a lighter take on classic Alfredo pasta, ready in 40 minutes.

# Components:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets (about 1.5 lbs)
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; use vegetarian Parmesan if needed)
06 - 1/2 cup milk (dairy or unsweetened plant-based)

→ Pasta

07 - 12 oz 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 (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Add cauliflower florets, garlic, and chopped onion. Cook for 8-10 minutes until cauliflower is very tender.
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 cooking water if needed to reach desired consistency.
04 - In the same pot, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
05 - Return drained pasta to the pot. Pour over the cauliflower Alfredo sauce and toss well to coat, adding reserved pasta water as needed for creaminess.
06 - Taste and adjust seasoning. Serve hot, garnished with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • You get all the comfort of classic Alfredo without the post-pasta nap that usually follows
  • The sauce blends up so smooth that nobody will believe its made from vegetables unless you tell them
02 -
  • Letting the cauliflower get completely tender is crucial—any crunch will prevent the sauce from becoming silky smooth
  • The pasta water is not optional, it contains starch that helps the sauce cling to every strand of fettuccine
03 -
  • Use vegetable cooking water instead of plain water when blending for an extra layer of flavor
  • Grate your own Parmesan instead of buying pre grated—it melts so much better into the sauce
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