Description
A creamy, flavorful Alfredo sauce made with cauliflower for a lighter, nutritious twist on the classic. This recipe uses simple ingredients including Parmesan cheese, garlic, and lemon juice blended into a smooth sauce that’s perfect for tossing with pasta. Ready in just 20 minutes and serves 4.
Ingredients
Alfredo Sauce Ingredients
- 12 ounces cauliflower florets (approximately 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
- 1 to 1½ cups reserved pasta cooking water
Instructions
- Cook the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and boil for 8 to 10 minutes or until fork-tender. Drain the cauliflower thoroughly to remove excess water.
- Blend the Sauce: Place the cooked cauliflower into a blender. Add the Parmesan cheese, extra-virgin olive oil, garlic cloves, Dijon mustard, unsalted butter, fresh lemon juice, sea salt, and freshly ground black pepper. Pour in 1 cup of the reserved pasta cooking water. Blend on high speed until the sauce is completely smooth and creamy.
- Adjust Consistency: Toss the Alfredo sauce with your cooked pasta. If needed, add the remaining ½ cup of reserved pasta water gradually to loosen the sauce to desired consistency. Mix well and serve immediately, garnished with additional Parmesan cheese if desired.
Notes
- Reserve pasta cooking water as it contains starch that helps to create a creamy sauce consistency.
- You can adjust garlic quantity to suit your taste preference.
- Adding lemon juice brightens the flavor and balances the richness of the sauce.
- Use freshly grated Parmesan cheese for best flavor and texture.
- This sauce pairs well with fettuccine, linguine, or your favorite pasta shapes.
- For a dairy-free version, use vegan Parmesan and substitute butter with vegan margarine or olive oil.
