I’m a big fan of pasta. Not only does pasta itself bring me joy, but the sauce in which it’s drenched in is also something to obsess over. I especially enjoy a creamy, velvety sauce that has dynamite flavor and texture. That’s where this cauliflower Alfredo sauce comes into play. It may sound a little weird but trust me on this one — you’re simply not going to believe how luscious and tasty it is.
Cauliflower Alfredo Sauce
- 9 ounces fresh fettuccine or linguine
- 3 cups cooked cauliflower florets
- ½ cup evaporated milk
- ¼ cup unsalted vegetable stock
- Zest and juice of ½ medium lemon
- 1 ¾ teaspoons kosher or sea salt
- ½ teaspoon freshly ground black pepper
- Pinch freshly ground nutmeg
- Pinch cayenne pepper
- 3 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, peeled and minced
- ½ cup freshly grated Parmesan cheese
- ¼ cup flat-leaf Italian parsley, chopped
Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.
Place cauliflower, milk, stock, lemon, salt, black pepper, nutmeg and cayenne pepper in a blender and puree until smooth.
Heat the butter and olive oil in a large skillet to medium-low heat. Add the garlic and sauté 30 to 60 seconds or until fragrant. Pour the cauliflower puree into the skillet and bring to a simmer. Stir in the Parmesan cheese until melted. Taste and adjust seasoning, if necessary. Add the cooked pasta and toss to coat.
Serve in bowls and garnish with chopped parsley.
- Use dried pasta instead of fresh if needed.
- As far as pasta shape, when it comes to Alfredo, there really isn’t a wrong shape. But, I like to go for a long flat pasta like fettuccine or linguine. If you’re into the small tubular kind that traps some of the sauce within the noodle, like cavatappi, I will not shun you.
- Use 2% milk instead of evaporated milk.
- If the sauce thickens up when the pasta is reheated, add a bit of milk or vegetable stock to loosen it up.