Easy Creamy Cauliflower Alfredo (Print View)

Light velvety pasta with no-cream cauliflower sauce for guilt-free comfort food

# 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 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 Prepare:

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, leaving the cooking water in the pot.
03 - Add butter, Parmesan cheese, milk, salt, pepper, and nutmeg 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 cooking water, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta in a colander.
05 - Return drained pasta to the pot. Pour the cauliflower Alfredo sauce over the pasta and toss well to coat, adding reserved pasta water as needed for desired creaminess.
06 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce tastes indulgent and buttery even though it skips the traditional cream, which still surprises me every time.
  • It comes together faster than ordering takeout, making weeknight dinners feel less rushed and more intentional.
  • You can actually taste the garlic and vegetables dancing together instead of them disappearing into a heavy sauce.
02 -
  • The cauliflower absolutely must be tender before blending, otherwise you'll end up with a grainy sauce that never quite smooths out—this mistake taught me patience.
  • The cooking water from the vegetables is liquid gold for adjusting consistency, so never discard it until you're absolutely finished cooking.
03 -
  • Grating your Parmesan fresh from a block makes a noticeable difference compared to pre-shredded, because there's no anti-caking powder interfering with the smooth blending.
  • If your blender struggles with thick mixtures, blend the vegetables with milk first, then add the butter and cheese once it's already smooth—this prevents overworking the motor.
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