Cauliflower Fettuccine Alfredo Recipe

Introduction

This creamy Fettuccine Alfredo with a twist uses cauliflower to create a rich, velvety sauce that’s both comforting and lighter than the traditional version. It’s a delicious way to enjoy a classic pasta dish with added nutrients and vibrant flavors.

Ingredients

• 12 ounces cauliflower florets (about 1 small cauliflower)
• ½ cup grated Parmesan cheese (plus more for serving)
• ¼ cup extra-virgin olive oil
• 2 garlic cloves
• ½ teaspoon Dijon mustard
• 3 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• Freshly ground black pepper
• 16 ounces fettuccine pasta
• 1 to 1½ cups reserved pasta cooking water
• Chopped fresh parsley

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until fork tender, about 8 to 10 minutes. Drain and transfer the cauliflower to a blender. Add the Parmesan cheese, olive oil, garlic cloves, Dijon mustard, butter, lemon juice, salt, and several grinds of black pepper.
2. Step 2: Cook the fettuccine in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1½ cups of the pasta cooking water before draining the pasta.
3. Step 3: Add 1 cup of the reserved pasta water to the blender with the cauliflower mixture. Blend until the sauce is smooth and creamy.
4. Step 4: Transfer the drained pasta to a large bowl or skillet. Pour the sauce over the pasta and toss to coat evenly. If the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce to your desired consistency.
5. Step 5: Sprinkle with chopped fresh parsley and adjust seasoning to taste. Serve hot with extra grated Parmesan cheese on the side.

Tips & Variations

• For a richer flavor, use a combination of Parmesan and Pecorino Romano cheese.
• Add sautéed mushrooms or grilled chicken for extra protein and texture.
• Use gluten-free pasta if you want to make this dish gluten-free.
• If you prefer a garlicky punch, sauté the garlic before blending for a milder taste.

Storage

Store leftover Fettuccine Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of reserved pasta water or milk to loosen the sauce and maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, you can prepare the cauliflower sauce in advance and keep it refrigerated for up to 2 days. Reheat it gently before tossing with freshly cooked pasta.

What if I don’t have a blender?

You can use a food processor or an immersion blender to make the sauce smooth. If neither is available, finely mash the cauliflower and mix well with the other ingredients, though the sauce will be less creamy.

Cauliflower Fettuccine Alfredo Recipe

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★★★★★

4.4 from 143 reviews

A creamy, flavorful Fettuccine Alfredo with a unique twist incorporating cauliflower for added nutrition and a velvety texture. This recipe combines tender pasta with a luscious homemade sauce made from cauliflower, Parmesan cheese, garlic, and fresh lemon for a light yet indulgent Italian-inspired meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Blending
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce

• 12 ounces cauliflower florets (about 1 small cauliflower)
• ½ cup grated Parmesan cheese (plus more for serving)
• ¼ cup extra-virgin olive oil
• 2 garlic cloves
• ½ teaspoon Dijon mustard
• 3 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• Freshly ground black pepper, to taste

Pasta

• 16 ounces fettuccine pasta
• 1 to 1½ cups reserved pasta cooking water

Garnish

• Chopped fresh parsley

Instructions

1. Cook the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and boil until fork tender, about 8 to 10 minutes. Drain well and transfer the cauliflower to a blender.
2. Prepare the sauce: To the blender with cauliflower, add the Parmesan cheese, olive oil, garlic cloves, Dijon mustard, unsalted butter, fresh lemon juice, sea salt, and a few grinds of freshly ground black pepper. Set aside.
3. Cook the pasta: In the same or separate large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1½ cups of the pasta cooking water before draining the pasta.
4. Blend the sauce: Add 1 cup of the reserved pasta cooking water to the blender with the cauliflower mixture. Blend until the sauce is smooth and creamy.
5. Combine pasta and sauce: Transfer the drained fettuccine to a large bowl or skillet. Pour the blended sauce over the pasta and toss thoroughly to coat. If the sauce seems too thick, gradually stir in the remaining ½ cup of reserved pasta water until desired creaminess is achieved.
6. Finish and serve: Sprinkle chopped fresh parsley over the pasta and adjust seasoning with salt and pepper to taste. Serve immediately with extra grated Parmesan cheese on the side.

Notes

• Using reserved pasta water helps loosen and emulsify the sauce, ensuring it clings beautifully to the fettuccine.
• For a vegan variation, substitute Parmesan with vegan cheese and use plant-based butter.
• Make sure the cauliflower is well-drained to avoid a watery sauce.
• Fresh lemon juice adds a bright note; feel free to adjust the quantity to taste.
• This sauce can be prepared in advance and reheated gently before tossing with pasta.

Keywords: Fettuccine Alfredo, Cauliflower Alfredo, Creamy Pasta Sauce, Italian Pasta Recipe, Healthy Alfredo Sauce