Pasta with Cauliflower Alfredo Sauce
Y’all know I love my vegetables. Never met one I didn’t like. I love my big kale salads, stir-fried broccoli, roasted Brussels sprouts, and cauliflower in any shape or form.
Cauliflower is so incredibly versatile and I love experimenting with it. My cauliflower pizza and cauliflower fried rice recipes have been some of my most popular recipes, and now I’m excited to share a cauliflower alfredo sauce that I’ve developed. It’s creamy, rich, cheesy, and delicious. You can add chicken or shrimp if you like, or just keep it as is. I like to use lentil pasta for added protein and fiber, or I’ll just use regular pasta. This is a good one for kiddies because they’ll have no idea they’re eating vegetables.
Enjoy!
Pasta with Cauliflower Alfredo Sauce
Prep time: 99
Cook time: 99
Total time: 99
Yield: 99
Ingredients
- Sea salt and coarsely ground black pepper
- 2 cups cauliflower florets
- 1 pound pasta
- 1 cup 2 percent milk
- 3 tablespoons unsalted butter
- 1 clove garlic, lightly smashed
- 1 1/2 cups grated Parmesan
Cooking Directions
- Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
- Add the pasta to the boiling water and cook according to the package instructions. (**If using an alternative pasta, like brown rice or lentil, I recommend rinsing it after draining. Regular pasta does not need to be rinsed.)
- Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
- In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan. Toss with pasta and serve.
