Cauliflower Alfredo
User Reviews
5
-
Prep Time
5 mins
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Cook Time
13 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
Description
This recipe starts by boiling cauliflower florets until tender, then sautéing minced shallot and garlic with crushed red pepper for gentle heat and aroma. The cooked cauliflower is blended with some cooking water and milk to create a smooth sauce seasoned with salt and white pepper. It is then tossed with cooked fettuccine for serving.
The sauce has a creamy and smooth consistency, flavored subtly by garlic, shallot, and a slight spice from crushed red pepper. This approach provides a lighter texture compared to classic Alfredo while maintaining richness from the milk and olive oil.
Serve immediately after combining with pasta to enjoy the sauce at its creamy best. It works well as a simple main or paired with a green salad or vegetable side.
The notes mention updated ingredients from the original vegan version to include dairy milk and added seasoning, with suggestions on substitutes such as plant milk and gluten-free pasta. Leftovers store well refrigerated for 4-5 days.
Ingredients
- 1 cauliflower cut into florets, head
- 2 tablespoons olive oil
- 1 shallot minced
- 6 garlic minced, cloves
- ¼ teaspoon crushed red pepper
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ cup milk
- 1 pound fettuccine cooked
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.
Notes
- Store leftovers in an airtight container in the fridge for 4 to 5 days.
- For a vegan version, substitute regular milk with plant-based milk of your choice.
- Gluten-free pasta can be used instead of fettuccine for a gluten-free dish.
- If the sauce is too thick, add extra milk, cooking water, or olive oil to adjust the consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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