Description
This creamy and comforting Cauliflower Alfredo Sauce is a delightful twist on the classic Alfredo, using cauliflower as the base to create a rich, velvety sauce. Packed with Parmesan cheese, garlic, and a hint of lemon, it pairs perfectly with fettuccine pasta for a satisfying vegetarian main dish.
Ingredients
Vegetables & Aromatics
- 12 ounces cauliflower florets, from about 1 small cauliflower
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley, for garnish
Dairy & Fats
- ½ cup grated Parmesan cheese, plus more for serving
- 3 tablespoons unsalted butter
- ¼ cup extra-virgin olive oil
Pantry & Seasonings
- ½ teaspoon Dijon mustard
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 16 ounces fettuccine pasta
- 1 to 1½ cups reserved pasta cooking water
Instructions
- Cook the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until they are fork tender, about 8 to 10 minutes. Drain the cauliflower thoroughly.
- Prepare the sauce base: Place the cooked cauliflower in a blender along with the Parmesan cheese, extra-virgin olive oil, garlic cloves, Dijon mustard, unsalted butter, lemon juice, sea salt, and freshly ground black pepper. Set aside.
- Cook the pasta: Bring another large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Before draining, reserve 1½ cups of the starchy pasta cooking water. Drain the pasta.
- Blend the sauce: Add 1 cup of the reserved pasta water to the blender with the cauliflower mixture. Blend until the sauce becomes smooth and creamy. If needed, add more pasta water in small amounts to adjust consistency.
- Toss pasta with sauce: Return the drained pasta to the pot. Pour the blended cauliflower Alfredo sauce over the pasta and toss to coat evenly. If the sauce is too thick, add the remaining ½ cup pasta water and toss again until creamy and nicely coated.
- Serve: Season with additional salt and pepper to taste. Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- Use freshly grated Parmesan for the best flavor and smoother sauce texture.
- Adjust the amount of pasta water added to achieve your preferred sauce consistency.
- This sauce can be made ahead and reheated gently with a splash of pasta water to loosen it.
- For a vegan version, substitute Parmesan and butter with plant-based alternatives.
- Gently warm the sauce with pasta instead of boiling after blending to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
