Name: Cauliflower Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American, Italian
Ingredients: 12 ounces cauliflower florets (from about 1 small cauliflower); ½ cup grated Parmesan cheese (plus more for serving); ¼ cup extra-virgin olive oil; 2 garlic cloves; ½ teaspoon Dijon mustard; 3 tablespoons unsalted butter; 2 tablespoons fresh lemon juice; 1 teaspoon sea salt; Freshly ground black pepper; 16 ounces fettuccine pasta; 1 to 1½ cups reserved pasta cooking water; Chopped fresh parsley (for garnish)

Cauliflower Alfredo Sauce

This cauliflower Alfredo sauce recipe is creamy, rich, and flavorful—all without any cream! Blended cauliflower, Parmesan cheese, and a little butter perfect its velvety texture. Toss it with fettuccine pasta for a delicious, healthy weeknight dinner!

30 min total 10 min prep 20 min cook 6 472 cal

Instructions

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1 Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.
2 Bring another large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta cooking water, then drain the pasta.
3 Add 1 cup of the pasta water to the blender and blend the sauce until creamy.
4 Return the pasta to the pot. Add the sauce and toss to coat. If the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier.
5 Season to taste and serve topped with parsley and more cheese, if desired.