Easy Creamy Cauliflower Alfredo (Printable)

Light, velvety pasta with smooth cauliflower sauce for guilt-free comfort

# 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 and 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 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.
02 - Using a slotted spoon, transfer the cooked vegetables to a blender. Add butter, Parmesan cheese, milk, salt, pepper, and nutmeg if using. Blend until completely smooth and creamy. Add a splash of cooking water if needed to achieve desired consistency.
03 - In the same pot, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta through a colander.
04 - Return drained pasta to the pot. Pour cauliflower Alfredo sauce over the pasta and toss well to coat, adding reserved pasta water as needed to achieve desired creaminess.
05 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It tastes indulgently creamy without relying on heavy cream, so you can eat a full bowl and feel genuinely good about it.
  • The whole thing comes together in under 40 minutes, making it perfect for those evenings when you want something special but don't have hours to spend cooking.
  • Cauliflower becomes almost unrecognizable in the blender, winning over even the pickiest eaters at the table.
02 -
  • Don't skimp on cooking time for the cauliflower; undercooked florets will never blend smoothly and your sauce will have an unpleasant grainy texture no amount of blending can fix.
  • Always save that pasta water because it's liquid gold for adjusting your sauce consistency at the end, and its starch helps the sauce cling to the noodles far better than milk alone.
03 -
  • Grate your Parmesan fresh from a block rather than using pre-shredded if possible, as the anti-caking agents in pre-shredded cheese can make your sauce slightly grainy.
  • If your sauce breaks or becomes too thick during the day, gently reheat it with a splash of milk or water over low heat while stirring, and it will come back to life.
Go Back