Cauliflower Alfredo
This gluten-free and nut-free homemade Alfredo sauce is a lighter alternative to traditional Alfredo, but it's still rich, creamy, and full of flavor!
Servings: 6 servings
Ingredients
- 1 head cauliflower cut into florets
- 2 tablespoons olive oil
- 1 shallot minced
- 6 garlic cloves minced
- ¼ teaspoon crushed red pepper
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ cup milk
- 1 pound cooked fettuccine
Instructions
- Bring a large pot of boiling water to a boil. Add the cauliflower and cook, covered, for 8-10 minutes or until cauliflower is fork tender. Reserve 1 cup of the cooking water.
- Heat the olive oil in a large skillet over medium heat, sauté the onion and garlic with crushed red pepper until the garlic is soft and fragrant, but not browned, about 1-2 minutes.
- Use a slotted spoon to transfer the cooked cauliflower to the skillet. Season with salt and pepper and cook until fragrant, 1 minute.
- Transfer the cauliflower mixture to a blender along with the reserved cooking liquid and milk. Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 1 minute. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
- Toss the alfredo sauce with cooked fettucine and serve immediately.
Video
Notes
This recipe has been updated from a vegan recipe using plant milk to using regular milk or milk of choice, plus added seasoning and shallot. Simply swap for plant milk to match the previous recipe.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- To make it gluten-free, you can use any gluten-free pasta of your choice.
- To make the sauce more creamy, you can use more milk and olive oil instead of the cauliflower cooking water.
- Bring a large pot of boiling water to a boil. Add the cauliflower and cook, covered, for 8-10 minutes or until cauliflower is fork tender. Reserve 1 cup of the boiling water.
- Heat the olive oil a large skillet over medium heat, sauté the minced garlic until soft and fragrant, but not browned, about 1-2 minutes.
- Use a slotted spoon to transfer the cooked cauliflower to a blender. Add the sautéed garlic, reserved 1 cup cooking liquid, milk, salt and pepper. Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 1 minute. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
- Serve with cooked fettuccine
Nutrition
Calories: 190kcal | Carbohydrates: 27g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 430mg | Potassium: 374mg | Fiber: 3g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 47mg | Calcium: 63mg | Iron: 1mg
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