When I first stumbled upon the idea of a cauliflower-based Alfredo sauce, I was skeptical, to say the least. After all, how could a humble vegetable replace the creamy decadence of traditional Alfredo? But one rainy afternoon, with a head of cauliflower staring at me from the kitchen counter, I gave it a whirl.
The result? An unexpectedly rich and velvety sauce that made me a believer—plus, it’s a sneaky way to incorporate more veggies into my meals.
Steps
- Begin by bringing a large pot of water to a boil. Add cauliflower florets and cook, covered, for 8-10 minutes until they are tender. Make sure to reserve one cup of the cooking water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced shallot, garlic, and crushed red pepper, and sauté for 1-2 minutes until the garlic is soft and fragrant, ensuring it does not brown.
- Transfer the drained cauliflower to the skillet using a slotted spoon. Season with salt and white pepper, and continue to cook for about one minute until the mixture is aromatic.
- Move the cauliflower mixture to a blender, adding the reserved cooking water and milk. Blend until the mixture becomes smooth and creamy, adjusting the consistency with additional liquid if necessary.
- Toss the creamy cauliflower Alfredo sauce with cooked fettuccine. Serve immediately for a comforting meal.
Ingredients
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 shallot, minced
- 6 cloves of garlic, minced
- ¼ teaspoon crushed red pepper
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ cup milk (or unsweetened plant-based milk for a vegan option)
- 1 pound cooked fettuccine
FAQ
- How should I store Cauliflower Alfredo sauce?
- Allow the sauce to cool completely before transferring it to an airtight container. Store it in the refrigerator.
- How long does Cauliflower Alfredo last in the fridge?
- This sauce can be kept in the fridge for up to 5 days.
- Can Cauliflower Alfredo be frozen?
- Yes, you can freeze Cauliflower Alfredo, but ensure it doesn’t contain any dairy. Dairy might separate when frozen, affecting the sauce’s consistency. To thaw, leave it in the fridge overnight and reheat gently over low heat.
- Why might my Cauliflower Alfredo taste bitter?
- Bitter flavors can be caused by browned garlic. To prevent this, stir the garlic frequently while cooking and avoid high heat.
- What can I do if my Cauliflower Alfredo sauce tastes bland?
- Enhance the flavor by adding more salt and pepper. You can also incorporate seasonings like smoked paprika, onion powder, or nutmeg. For an umami boost, try nutritional yeast or white miso. Parmesan cheese is another option if you don’t need the sauce to remain vegan.
Tips
- Opt for Frozen Cauliflower: To save time on busy nights, consider using frozen cauliflower instead of fresh. This eliminates washing and chopping, making your meal prep faster and more convenient.
- Prevent Bitter Garlic: Keep an eye on your garlic while sautéing. Stir it frequently and avoid letting it brown, as this can lead to a bitter taste in your sauce. A gentle, low heat is best.
- Utilize a High-Speed Blender: For the smoothest and creamiest sauce, use a high-speed blender. If you don’t have one, blend the sauce longer and add a bit more liquid if needed to achieve the desired texture.
- Adjust Seasonings to Taste: If the sauce seems bland, don’t hesitate to adjust the seasoning. Adding extra salt, pepper, or a pinch of smoked paprika can enhance the flavor. Consider incorporating nutritional yeast or Parmesan for an umami boost if desired.
Equipment
- High-Speed Blender – A powerful blender is recommended to achieve a smooth and creamy sauce.
- Large Pot – For boiling the cauliflower.
- Large Skillet – Needed for sautéing the shallot, garlic, and other ingredients.
- Slotted Spoon – Useful for transferring cooked cauliflower from the pot to the skillet.
- Thin Kitchen Towel – To cover the blender vent while blending hot ingredients, allowing steam to escape safely.
