Creamy Cauliflower Alfredo Pasta (Print Version)

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

# Components:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets (about 1.5 lbs)
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 oz 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 (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add cauliflower florets, garlic, and chopped onion. Cook for 8–10 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.
05 - Return drained pasta to the pot. Pour over the cauliflower Alfredo sauce and toss well to coat, adding reserved pasta water as needed for creaminess.
06 - Taste and adjust seasoning. Serve hot, garnished with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • You get all the velvety comfort of Alfredo without the post-meal food coma that heavy cream always brings
  • The sauce reheats beautifully for lunch the next day, unlike traditional cream-based versions that sometimes separate
02 -
  • Let the cooked vegetables cool for just 2 minutes before blending, otherwise hot steam can cause your blender lid to pop off dramatically
  • The sauce thickens as it stands, so it's better to start slightly thinner than you think you need
03 -
  • Saving extra pasta water is non-negotiable, it's the difference between sauce that clings and sauce that slides off
  • The nutmeg is optional but that tiny pinch makes the sauce taste professionally balanced rather than homemade
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