Creamy Cauliflower Alfredo Pasta

(Creamy Vegetarian Inspired Alfredo Pasta with Dairy Free and Gluten Free Options)

Welcome to a culinary adventure where creamy comfort meets guilt-free indulgence! In this delicious recipe, we’re reinventing the classic Alfredo pasta with a nutritious twist: Cauliflower Alfredo Pasta. Get ready to delight your taste buds and nourish your body with every delectable bite.

Say goodbye to heavy cream and hello to the velvety goodness of cauliflower. This versatile cruciferous veggie takes center stage in our luscious Alfredo sauce, delivering a silky smooth texture and rich flavor without the excess calories. Whether you’re a pasta aficionado or a veggie enthusiast, this dish is sure to satisfy all cravings.

But wait, there’s more! Not only is this recipe a feast for the senses, but it’s also a nutritional powerhouse. Cauliflower boasts an array of vitamins, minerals, and antioxidants, making it a fantastic choice for supporting your health goals. Plus, by swapping traditional pasta for your favorite gluten-free or whole grain variety, you can enjoy a meal that’s as nourishing as it is delicious.

So grab your apron and prepare to embark on a culinary journey like no other. From its creamy allure to its wholesome ingredients, our Cauliflower Alfredo Pasta is a true celebration of flavor, health, and happiness. Get ready to savor every mouthwatering moment!

Even my husband who loves the real deal Alfredo Sauce liked this recipe, quite a lot actually! Both of my children really liked it and even I was surprised at how yummy it turned out ~

Cauliflower Alfredo Pasta

Time: 1 hour / Serves: 4-6

Ingredients:

• 6 cups water (plus more for cooking your pasta – as directed on pasta package)
• 1-2 Tablespoons Olive Oil
• 1 head cauliflower
• 1-1/4 cup milk (We used Flax Milk for a dairy free option)
• 4 Tablespoons butter (We used Earth Balance for a dairy free option)
• 6 cloves garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon dried parsley (or fresh if you have it, to taste)
• 1 head broccoli, cut to bite size
• 1 medium yellow onion, chopped
• 1 lb pasta (We used Barilla Gluten Free Spaghetti noodles for a gluten-free option)
• Fresh parsley, to serve 

Equipment Needed

• 2 larger pots
• Large Skillet

Directions:

1. In one pot: Start cooking your pasta, following the package directions.
2. At the same time (In a second pot): Boil 6 cups water over medium-high heat. Add a large pinch of salt.
3. Cut the cauliflower into florets.
4. Add cauliflower florets to the pot of boiling water and cook for 5-7 minutes, or until cauliflower is soft.
5. Add the pasta to boiling water to cook, following package directions.
6. When pasta is al dente, strain pasta and place it back in the pan with olive and toss together to keep from sticking. Set aside off heat with the lid on to keep it warm.
7. While the pasta and cauliflower are cooking:
8. Chop onion, mince 2 cloves of garlic, and cut broccoli into bite-size pieces.
9. Heat large skillet over medium heat: Saute chopped onions, broccoli pieces, 2 minced garlic cloves, and season with salt & pepper to taste. Cook until broccoli is soft & slightly browned. Set aside off heat to keep warm.
10. Using blender: Add cooked cauliflower using a slotted spoon, milk, butter, 4 remaining garlic cloves, dried parsley, salt and pepper. Blend until smooth. (You may need to add more butter or milk depending on the consistency and taste you desire).
11. Toss the cooked pasta, sauteed/cooked broccoli and “Alfredo Sauce / Mixture” together. (Add any other options at this point such as chicken and sauteed mushrooms – and toss all together).
12. Serve topped with fresh parsley
13. And cheese topping of choice, if desired.
14. Enjoy!

Add-In Options:  Sun Dried Tomatoes, Sauteed Mushrooms, Sauteed Spinach, Goat Cheese Crumbles, or Shredded or grated cheese of choice.

And if you’re not vegan or vegetarian, you could add in Cooked Chicken or Shrimp.

Notes: This is good heated up as left overs ~