Italian · easy
Cauliflower Alfredo Pasta
A lighter Alfredo sauce made by pureeing steamed cauliflower with garlic, parmesan, and just a touch of cream.
- 28 min
- Total
- 4
- Serves
- $7.00
- Est. cost
- 400
- Cal/serving
Dietary, as tagged
- Vegetarian
- Kid-friendly
Parent noteThe cauliflower blends into a perfectly white, creamy sauce that's indistinguishable from real Alfredo. Significantly lighter than traditional Alfredo but tastes just as rich.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Fettuccine12 oz
- Cauliflower (1 head, cut into florets)1 head
- Parmesan Cheese, grated1/2 cup
- Heavy Cream1/4 cup
- Garlic, minced4 cloves
- Olive Oil1 tbsp
- Salt3/4 tsp
- Black Pepper1/4 tsp
Method
- 01
Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water. Drain.
- 02
Meanwhile, steam cauliflower florets until very tender, about 8 minutes.
- 03
Transfer steamed cauliflower to a blender. Add roasted garlic (or sauteed garlic), parmesan, heavy cream, a splash of pasta water, salt, and pepper. Blend until silky smooth.
- 04
Toss the cauliflower Alfredo sauce with hot pasta, adding pasta water as needed to reach desired consistency.
- 05
Serve topped with extra parmesan and cracked black pepper. Grilled chicken optional.
- 400
- Calories
- 16g
- Protein
- 52g
- Carbs
- 14g
- Fat
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