Description
Discover your new favorite creamy pasta sauce with this easy Cauliflower Alfredo Sauce. It delivers rich, garlicky comfort in every bite, making weeknight dinners feel extra special.
Ingredients
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1 medium head cauliflower (about 1½ lb. or 680 g), cut into florets
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2 tablespoons unsalted butter (28 g)
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4 cloves garlic (about 12 g), minced
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1 cup whole milk (240 ml), plus extra as needed
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½ cup finely grated Parmesan cheese (50 g)
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½ teaspoon fine salt
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¼ teaspoon ground black pepper
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¼ teaspoon ground nutmeg (optional)
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1 tablespoon lemon juice (15 ml, optional)
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2 tablespoons chopped fresh parsley (optional)
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12 oz. pasta of choice (340 g), for serving
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Reserved pasta water, as needed
Instructions
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Cut the cauliflower into evenly sized florets. Boil or steam for 10–15 minutes until completely tender, then drain thoroughly.
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Melt the butter in a small skillet over medium-low heat. Add the minced garlic and sauté for 30–60 seconds until fragrant, taking care not to brown it.
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Transfer the cooked cauliflower to a blender. Add the garlic butter, milk, salt, pepper, and optional nutmeg.
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Blend until completely smooth, adding extra milk a tablespoon at a time if needed.
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Pour the blended sauce into a saucepan over low heat. Stir in the Parmesan until melted, then add the optional lemon juice and adjust the seasoning.
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Cook the pasta in salted boiling water according to the package instructions until al dente. Reserve about ½ cup (120 ml) of pasta water before draining.
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Toss the cooked pasta with the warm sauce. Add a little reserved pasta water if necessary to achieve a silky consistency.
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Garnish with fresh parsley, extra Parmesan, and black pepper. Serve immediately.
- Prep Time: 25
- Category: lunche
- Cuisine: amircain