Easy Creamy Cauliflower Alfredo (Printable)

Velvety cauliflower creates a rich sauce coating tender fettuccine in this lighter take on classic Alfredo.

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets (approximately 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; use vegetarian Parmesan if needed)
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)

# How to Make It:

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 -
  • The sauce is impossibly creamy without a drop of heavy cream, yet nobody guesses the secret ingredient
  • You get all the comfort of Alfredo pasta but can still button your pants afterward
  • It comes together in under 40 minutes, making it perfect for weeknight indulgence
02 -
  • Hot blended liquids can expand explosively, so either vent your blender lid or blend briefly at a time to avoid kitchen disasters
  • The sauce thickens as it stands, so err on the slightly thinner side when blending—it will coat the pasta perfectly as it rests
  • If your blender struggles with the volume, divide the sauce in half and blend in batches for the smoothest texture
03 -
  • Skip the blender and use an immersion blender directly in the cooking pot for fewer dishes to wash
  • Roast the cauliflower and garlic instead of boiling for a deeper, nuttier flavor that elevates this to dinner-party status
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