Creamy Cauliflower Alfredo Pasta

The first time I served this to my pasta-purist Italian neighbor, she actually stopped mid-bite and asked what restaurant I'd ordered from. I've never seen someone look so suspicious of cauliflower before taking another serving and asking for the recipe.

My sister-in-law started making this weekly after her doctor recommended cutting back on heavy cream. Now her whole family requests it more than the original version, which still feels like a small victory in the endless battle of getting kids to eat vegetables without them noticing.

Ingredients

• 1 medium head cauliflower: I've learned that cutting florets into uniform sizes helps them cook evenly, preventing any undercooked chunks that could make the sauce grainy
• 3 cloves garlic: Adding these to the boiling water mellows their bite while infusing the cauliflower with subtle depth
• 1 small yellow onion: The sweetness here balances the cauliflower's natural earthiness
• 2 tablespoons unsalted butter: This small amount makes all the difference in achieving that restaurant-quality mouthfeel
• 1/3 cup grated Parmesan cheese: Freshly grated melts into the sauce better than pre-shredded, which often contains anti-caking agents
• 1/2 cup milk: Whole milk creates the silkiest texture, though I've used oat milk successfully for guests with dairy sensitivities
• 350 g fettuccine or linguine: The broader surface area of these shapes catches more sauce than spaghetti would
• 1 teaspoon salt: Cauliflower is naturally bland, so proper seasoning here is crucial
• 1/2 teaspoon freshly ground black pepper: The warmth of freshly ground pepper cuts through the creaminess beautifully
• Pinch of ground nutmeg: My grandmother's secret ingredient in white sauces, just enough to make people ask what that subtle something is

Instructions

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

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Boil the vegetables:

Drop your cauliflower, garlic, and onion into a large pot of salted water. Let them bubble away for 8 to 10 minutes until a fork slides through the cauliflower with zero resistance.

Blend the base:

Scoop everything out with a slotted spoon and into your blender. Add butter, Parmesan, milk, salt, pepper, and that pinch of nutmeg if you're using it.

Create the sauce:

Puree until it's impossibly smooth, like heavy cream. If it's too thick, a splash of that starchy cooking water works magic.

Cook the pasta:

In the same pot, boil your noodles until they're perfectly al dente. Before draining, save a full cup of the pasta water, then drain well.

Combine everything:

Pour the sauce over your hot pasta and toss enthusiastically. Add the reserved pasta water as needed until each strand is evenly coated.

Season and serve:

Taste and adjust salt if needed. Pile into warm bowls and add parsley and extra Parmesan if you're feeling fancy.

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Last winter my partner requested this for his birthday dinner instead of ordering takeout, and honestly that felt like the highest compliment this recipe could possibly receive.

Making It Ahead

I often blend the sauce on Sunday and keep it in the fridge. When dinner time hits, I just reheat it gently while the pasta cooks, sometimes thinning it with a splash more milk.

Pasta Pairings

While fettuccine is classic, I've discovered that gemelli or rotini catch this sauce exceptionally well. The nooks and crannies hold onto every bit of creamy goodness.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Roasted asparagus or sautéed kale on the side also complement the sauce's subtle sweetness.

• Crusty bread is optional but highly recommended for any sauce left in the serving bowl
• A light white wine like pinot grigio balances the creaminess
• Keep red pepper flakes on the table for guests who like a bit of heat

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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There's something deeply satisfying about serving comfort food that leaves everyone feeling light and happy instead of overstuffed.

Recipe FAQ

→ Can I make this dairy-free?

Yes, simply substitute plant-based milk, vegan butter, and nutritional yeast or vegan Parmesan for the dairy ingredients. The sauce remains creamy and delicious.

→ What pasta works best?

Fettuccine or linguine are ideal because their wide surfaces hold the sauce beautifully. Whole wheat or gluten-free varieties work equally well.

→ How long does the sauce keep?

The blended sauce refrigerates well for up to 3 days. Reheat gently with a splash of water or milk to restore creaminess before tossing with freshly cooked pasta.

→ Can I add protein?

Grilled chicken, sautéed shrimp, or white beans make excellent additions. The mild sauce complements without overpowering added proteins.

→ Why add nutmeg?

A pinch of nutmeg enhances the sauce's depth and subtly echoes traditional Alfredo flavors. It's optional but adds a lovely warmth to the finished dish.