Easy Creamy Cauliflower Alfredo (Printable Version)

Velvety cauliflower sauce creates a lighter Alfredo coating tender pasta in just 40 minutes.

# Ingredient List:

→ 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 additional 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 Steps:

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.
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 thoroughly.
05 - Return drained pasta to the pot. Pour the cauliflower Alfredo sauce over pasta and toss well to coat, adding reserved pasta water as needed to achieve desired creaminess.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • It feels decadent and cozy without leaving you sluggish or guilty afterward.
  • Everything comes together in less time than it takes to watch your favorite cooking show.
  • Once you realize cauliflower can become this silky, you'll never look at it the same way again.
02 -
  • Don't skip cooking the vegetables until they're actually soft; undercooked cauliflower won't blend into that silky sauce texture you're after.
  • Reserve your pasta water before you drain—it's the secret to adjusting the sauce consistency without making it taste watered down.
03 -
  • The moment you blend the cauliflower, you'll want to use the sauce immediately or at least within a couple of hours, so time your pasta cooking accordingly.
  • If you find yourself making this regularly, keep a block of Parmesan and a head of cauliflower on hand—they're the only ingredients that really matter to making this feel special.
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