Easy Creamy Cauliflower Alfredo (Printable)

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

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets (approximately 24.7 oz)
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 oz 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, reserving the cooking liquid.
03 - Add butter, Parmesan cheese, milk, salt, pepper, and nutmeg if using to the blender. Blend until completely smooth and creamy. Add reserved cooking water 1 tablespoon at a time 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 in a colander.
05 - Return drained pasta to the pot. Pour the cauliflower Alfredo sauce over the pasta and toss well to coat. Add reserved pasta water gradually 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 Suggestions:

01 -
  • The sauce tastes decadently creamy without any heavy cream sitting in your stomach afterward.
  • It comes together faster than you'd expect, making weeknight dinners feel less like a chore.
  • You're actually eating vegetables hidden in what feels like pure comfort food.
02 -
  • If your sauce breaks or looks grainy, you likely added it to cold pasta or overblended it—next time, let your blended sauce rest for a minute and add it to hot pasta right away.
  • Don't skip reserving the pasta water; it's the difference between a sauce that coats and one that clumps.
03 -
  • If your blender struggles with the hot vegetables, let them cool for just a minute, but work quickly—you want them warm enough to blend easily but safe enough to handle.
  • The nutmeg is optional but transforms this from good to unforgettable; trust it even if it seems like an odd choice.
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