Cauliflower Alfredo Sauce (Print-Friendly Version)
Smooth, creamy cauliflower sauce with garlic and shallot, ideal for a lighter pasta dish.
# Ingredients You’ll Need:
→ Vegetables
01 -
1 head cauliflower, cut into florets
02 -
1 shallot, minced
03 -
6 garlic cloves, minced
→ Oils and Liquids
04 -
2 tablespoons olive oil
05 -
½ cup whole milk
→ Seasonings
06 -
¼ teaspoon crushed red pepper flakes
07 -
1 teaspoon salt
08 -
½ teaspoon white pepper
→ Pasta
09 -
1 pound cooked fettuccine
# How to Make It:
01 -
Bring a large pot of water to a boil. Add cauliflower florets and cook, covered, for 8 to 10 minutes until fork-tender. Reserve 1 cup of the cooking water.
02 -
Heat olive oil in a large skillet over medium heat. Add minced shallot, garlic, and crushed red pepper flakes. Sauté for 1 to 2 minutes until garlic is soft and fragrant without browning.
03 -
Transfer cooked cauliflower to the skillet. Season with salt and white pepper. Cook for 1 minute to meld flavors.
04 -
Transfer cauliflower mixture to a blender along with reserved cooking water and milk. Cover blender vent with a thin kitchen towel for ventilation. Puree until smooth and creamy, approximately 1 minute. Add additional water, milk, or olive oil if needed to adjust consistency.
05 -
Combine the Alfredo sauce with cooked fettuccine until evenly coated. Serve immediately.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
02 -
For a vegan version, substitute dairy milk with plant-based milk of choice.
03 -
Use gluten-free pasta to maintain gluten-free status.
04 -
To increase sauce creaminess, add more milk and olive oil instead of cauliflower cooking water.