What is cauliflower sauce made of?

There are several different ways to make cauliflower sauce. Some recipes use cauliflower puree, which is made with cauliflower, stock, and salt. Other recipes like this cauliflower alfredo recipe add extra richness and flavor by sauteing onions, roasting garlic, and adding milk and Parmesan cheese. This allows you to replace the heavy cream in Alfredo with cooked cauliflower, making it a little lighter but just as delicious.

Is cauliflower alfredo sauce dairy free?

Not always! You can easily make a delicious cauliflower alfredo with real milk and Parmesan cheese, but it's also easy to make it without dairy. To do this, replace the butter with a butter-flavored spread and replace the milk with a neutral milk alternative, like coconut milk. Don't forget to substitute nutritional yeast for the Parmesan. It can help to add a little Dijon mustard for extra flavor, too.

How long does cauliflower alfredo last in the fridge?

Store leftover pasta in the fridge for about 4-5 days. Keep it covered in an airtight container and reheat it in a small saucepan until hot.

Cauliflower Alfredo

Description

This creamy Cauliflower Alfredo is the perfect way to enjoy your favorite comfort food dinner while sneaking in some extra veggies. You won't even be able to tell it's not the real thing! This homemade pasta sauce is made with tender pieces of cauliflower blended into a deliciously rich and creamy sauce that is so so good.

Ingredients

1 medium head of cauliflower (2 pounds), cut into florets
2 tablespoons butter
1 small yellow onion, diced
3 cloves garlic, minced
1 cup vegetable stock (or chicken stock)
1/2 cup milk
¼ cup Parmesan cheese, grated
1/2 teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 pound fettuccine, cooked (about ½ pound uncooked)
fresh parsley, finely chopped (for serving)

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Instructions

Bring a large cooking pot of salted water to a boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 10 minutes until the cauliflower is soft and tender. When the cauliflower is ready, remove from heat and drain.
While the cauliflower is cooking, melt butter in a skillet over medium heat. Add onion and garlic and sauté until soft, about 2 minutes. Remove from heat and set aside.
In a food processor, add the cooked cauliflower, sautéed onion and garlic, vegetable stock, milk, Parmesan cheese, Italian seasoning, salt and pepper. Puree until smooth and creamy. (You can also add everything in a pot and blend with an immersion blender until smooth).
When ready to serve, transfer the cauliflower alfredo to saucepan or skillet and simmer over medium low heat, stirring occasionally. Add cooked fettuccine and toss well to coat. Top with chopped parsley and serve.

Notes

How to store: Store leftover cauliflower alfredo sauce in an airtight container in the fridge for 4-5 days.

How to reheat: Warm the chilled sauce in a small pan and add cooked pasta with a small splash of water. Stir well until the pasta and sauce are hot and serve.

Freezing? The sauce can be frozen, but it often separates after thawing. It's best to serve it fresh.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: American