Cauliflower Alfredo Pasta

Cauliflower Alfredo Pasta

When I first saw the idea of using cauliflower as a base for an alfredo sauce, I had a similar reaction to what you might have had.

1) Cauliflower Alfredo? That’s not real alfredo sauce. My (insert Italian grandmother, father, neighbor, etc) would disown me!

2) I’m intrigued however, and I think it could work.

I’m happy to say that it does in fact work. Will it taste exactly like the butter, cream, and cheese laden alfredo sauce you are used to? No. Will it be creamy, flavorful, and delicious? Yes. Just make sure to use enough seasoning (lemon and salt) and taste as you go. A bit of extra parmesan doesn’t hurt either.

I’m really interested to hear what you think of this one. Let me know!


Cauliflower Alfredo Pasta

Serves 4



1 small to medium cauliflower, cut into 2-3 inch pieces 

½ cup parmesan, grated, plus additional for serving

¼ cup extra-virgin olive oil

2 garlic cloves, minced

¼  teaspoon Dijon mustard

¼ cup unsalted butter, at room temperature

Zest and juice from 1 lemon

1 package of linguine or fettuccine, I use Banza or Jovial Foods chickpea and brown rice pasta

Freshly ground black pepper

Kosher salt

Fresh parsley, chopped, for serving

Bring a large pot of well salted water to a boil. 

Add the cauliflower and boil until the cauliflower is easily pierced with a fork, about ten minutes.

Drain cauliflower in a colander and add to the blender.

Meanwhile, boil your pasta in a separate large pot of well salted water according to package directions.  Drain pasta in the same colander and reserve at least 2 cups of the pasta water.

Place the cauliflower in a high powered blender or food processor and add the parmesan, butter, olive oil, mustard, garlic, zest and juice, 1 teaspoon salt, and several grinds of pepper.

Blend to combine for about 20 seconds.  

Add some of the pasta water, ½ cup at a time, and blend until the sauce is very creamy and the consistency is to your liking.  I usually use between 1-1 ½ cups of water.  Taste and add salt or lemon if needed.

Toss the cooked pasta with the alfredo sauce and top with extra parmesan, chopped parsley, and cracked pepper.  



Related Posts

Three Ingredient Cauliflower Soup                           (Vegan, Gluten-Free)

Three Ingredient Cauliflower Soup (Vegan, Gluten-Free)

Sometimes a recipe comes my way that puzzles me. At first glance, this three ingredient soup sounds a bit drab: no spices, no cream, no deep caramelization to develop flavor. It doesn’t sound like the home-run recipe it is. The first thing that made me […]

Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)

Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)

Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta.   Have both! This dish is so easy to throw together, and takes 15 minutes from start to […]

Leave a Reply

Your email address will not be published. Required fields are marked *