Cauliflower Alfredo Sauce

$Indulge in a creamy, silky alfredo sauce for a fraction of the calories in this cauliflower alfredo sauce version! NO heavy cream needed and it's made in minutes on the stovetop.$

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5 from 1 vote

Indulge in a creamy, silky alfredo sauce for a fraction of the calories in this cauliflower alfredo sauce version! NO heavy cream needed and it's made in minutes on the stovetop.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 405kcal

Ingredients

1 medium head cauliflower, cut into 1/2-inch florets (about 4-5 cups)
6 medium cloves garlic, peeled
1 lb fettuccine pasta
3/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste
Additional grated Parmesan for serving

Instructions

Bring a large pot of water to a boil and salt well. Add cauliflower and garlic cloves to water and cook 3-5 minutes until cauliflower is tender. Drain cauliflower/garlic and set aside for a moment.
Fill same pot with water again and bring to a boil. Salt water and add fettuccine and cook according to package instructions until pasta is tender. Reserve 2 cups pasta cooking water and drain pasta.
Place cauliflower/garlic mixture and 1-1/2 cups pasta cooking water in a blender or food processor and blend on high until smooth.
Pour sauce into pot you used to boil the pasta and set over medium heat. Fold Parmesan cheese and butter into sauce until melted. Add cooked fettuccine and fold 2-3 minutes over medium heat until evenly coated, thinning sauce with remaining 1/2 cup pasta cooking water if needed.
Remove alfredo from heat and season with salt and pepper to taste. Serve alfredo with additional grated Parmesan on top. Enjoy!

Notes

Storing Instructions

Store sauce in refrigerator up to 6 days.

Nutrition