Cauliflower Alfredo

Name: Cauliflower Alfredo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 small head cauliflower (about 1 1/2 pounds), cut into 1-inch florets; 3 cloves garlic, smashed and peeled; 2 tablespoons unsalted butter; 1 teaspoon kosher salt, plus more for the water; 1 1/2 cups freshly grated parmesan cheese, plus more for serving; 1 pound pasta, such as strozzapreti; Freshly ground black pepper, to serve; Olive oil, to serve

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If you're looking for a way to secretly add vegetables into a recipe, this is the one. Cauliflower and Parmigiano create a creamy sauce for pasta that you would never know was mainly made of cauliflower. The sauce is luxuriously creamy and velvety with all the comforting qualities of alfredo!

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Calories

742

Author:

Giadzy

Ingredients

1 small head cauliflower (about 1 1/2 pounds), cut into 1-inch florets
3 cloves garlic, smashed and peeled
2 tablespoons unsalted butter
1 teaspoon kosher salt, plus more for the water
1 1/2 cups freshly grated parmesan cheese, plus more for serving

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1 pound pasta, such as strozzapreti
Freshly ground black pepper, to serve
Olive oil, to serve

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Instructions

Bring a large pot of water to a boil. Season it generously with salt. Add the cauliflower and garlic to the water and cook until very tender, about 10 minutes. Drain the vegetables and add them to a blender along with the butter and salt. Puree on high, scraping down the sides as needed, until very smooth, about 1 minute. Add the sauce to a large bowl.
Bring large pot of fresh water to a boil. Season generously with salt. Cook the pasta until al dente, about 1 minute less then package directions. Using a tongs and a pasta spider if needed, remove the pasta from the water to the bowl with the sauce. Sprinkle the bare pasta with the cheese. Add 1/2 cup of pasta water to the bowl and toss to coat the pasta, creating a sauce that is creamy and clings to the pasta. Add another 1/2 cup of pasta water as needed to create a sauce. Serve topped with freshly grated parmesan, freshly cracked black pepper and a drizzle of olive oil.
Chef’s Note: If you want to double down on the cauliflower taste, feel free to boil your pasta in the same water as the cauliflower.