Creamy Cauliflower Alfredo with fettucine

The creamiest cauliflower Alfredo sauce is so good, you’ll never know it has no cream in it. The perfect vegetarian family dinner recipe.

Ingredients

Full Cauliflower Alfredo sauce recipe with amounts can be found in the recipe card below.

• Butter. Olive oil can be substituted if you prefer to keep it vegan.
• Onion.
• Garlic.
• Cauliflower.
• Stock. Chicken broth/Vegetable broth.
• Milk. I used whole milk/full cream milk but feel free to use any milk of your choice. Almond and oat milk will both work well.
• Nutmeg.
• Salt and black pepper. 
• Parmesan cheese. Use a vegan or vegetarian alternative if needed. Nutritional yeast is a good substitute.
• Pasta, to serve. I used fettucine but any long pasta will work. Gluten-free pasta is a great option.

How to make Cauliflower Alfredo sauce

1. Cook the cauliflower: In a large pot or Dutch oven, melt the butter over medium high heat. Add the onion and garlic and allow to sauté until soft and translucent. Stir in the cauliflower, stock and milk then season with nutmeg, salt and pepper. Bring to a boil and allow to simmer until the cauliflower is tender, approximately 10 minutes.
2. Blend: Transfer the sauce to a blender (or use a stick blender) and blend until smooth. You might need to add a splash more milk or stock, depending on the desired thickness. Return the sauce to the pan. Taste and adjust seasoning then add the cheese. Allow the Parmesan to melt into the sauce.
3. Serve: Add cooked pasta and a splash of the pasta cooking water and toss to combine. I served the cauliflower Alfredo with roasted broccoli for an extra boost of vegetables but it’s perfect on its own too.

Can I make cauliflower Alfredo sauce ahead?

The sauce can be made and refrigerated in airtight containers for up to a week. Reheat over medium-low heat with a splash of stock or cream until hot and bubbling.

Cauliflower recipes

1. Cauliflower Cheese Pot Pie
2. Creamy Cauliflower Chicken
3. Cauliflower tikka masala