Cauliflower Alfredo Pasta
For a winning meal, serve this easy, nutrient-dense Cauliflower Alfredo pasta. The base is made with cauliflower, sautéed onion and of course, you can’t have alfredo sauce without garlic.
Cauliflower Alfredo Pasta
If you're looking for a quick and easy meal with a gourmet flair, you've got to make this sauce! It's perfect for a romantic dinner or a busy weeknight meal.
Equipment
- Skillet
- Large pot
- High-powdered blender
Ingredients
- 5 cups cauliflower florets
- 325 g penne
- 2 tsp olive oil
- 1/3 cup bread crumbs
- 3/4 cup grated parmesan cheese
- 1/4 cup butter
- 1 onion chopped
- 3 garlic cloves minced
- 1/2 cup 2% cow's milk or plant-based milk
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
Cook Cauliflower and Pasta
- In a large pot of boiling salted water, cook cauliflower until tender, about 8 minutes
- Using slotted spoon, transfer cauliflower to a bowl
- In the same pot and using the same water, cook pasta according to package directions, adding frozen peas during last minute of cooking
- Reserve 1 cup of the cooking liquid. Drain well
- Meanwhile, in a small skillet, heat olive oil over medium heat
Toast Bread Crumbs (for topping)
- Lightly toast bread crumbs, stirring often, until browned, about 3 minutes
- Transfer to a separate bowl to cool
- Stir in 2 tsp of grated parmesan
Prepare Cauliflower Alfredo Sauce
- Meanwhile, in a large skillet, melt butter over medium-low heat
- Cook onion and garlic until very soft, about 10 minutes
- Add cauliflower, milk, salt and pepper. Bring to a boil
- Transfer to a blender. Add reserved cooking liquid and remaining grated parmesan cheese
- Blend until very smooth. It should have a similar creamy consistency to original alfredo sauce
- Toss pasta mixture with cauliflower sauce to coat
- Divide among plates; sprinkle with bread crumb mixture
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