Cauliflower Alfredo
User Reviews
5.0
1,230 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
18 mins
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Servings
6 servings
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Calories
190 kcal
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Course
Main Course
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Cuisine
American
Cauliflower Alfredo
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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!
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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
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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.
Equipments used:
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.
- Original vegan 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 Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
24mg
(8%)
Sodium
430mg
(18%)
Potassium
374mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
74IU
(1%)
Vitamin C
47mg
(52%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 430mg | 18% |
| Potassium | 374mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 47mg | 52% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,230 reviews
Excellent
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