Cauliflower Alfredo Sauce

Total Time Prep: 15 min. Cook: 20 min.
Yield 6 servings
Test Kitchen Approved
If you’re looking for a healthy swap for rich pasta dishes, this cauliflower Alfredo sauce recipe does the trick. Pureed cauliflower adds the desired creaminess, along with melty Parmesan.

Ingredients

  • 1 package (16 ounces) fettuccine
  • 2 vegetable bouillon cubes
  • 1 medium head cauliflower, chopped
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2/3 cup shredded Parmesan cheese, plus additional for garnish
  • Chopped fresh parsley

Directions

  1. Cook fettuccine according to package directions for al dente; drain, set aside.
  2. In a large sauce pot or Dutch oven, bring 4 cups of water to a boil; add bouillon cubes, stir until dissolved. Add cauliflower, cook until very tender, 8-10 minutes. Drain, reserving 2/3 cup of cooking water.
  3. Transfer cauliflower to a food processor or blender. Process until pureed smooth, adding reserved cooking water as needed.
  4. In the same sauce pot, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add red pepper flakes and cauliflower puree, heat through. Add cooked pasta and 2/3 cup parmesan, toss to coat.
  5. Sprinkle with parsley and additional Parmesan cheese before serving.

Nutrition Facts

1-1/3 cups: 371 calories, 9g fat (3g saturated fat), 6mg cholesterol, 533mg sodium, 60g carbohydrate (5g sugars, 5g fiber), 16g protein.

My family loves this quick and healthy cauliflower Alfredo sauce on any kind of pasta. —Shelly Bevington, Hermiston, Oregon
Recipe Creator
Community Cook

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