Dreamy Creamy Cauliflower Alfredo

$- 1 medium head of cauliflower, chopped into florets - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 ½ cups vegetable broth - ½ cup unsweetened almond milk - ½ cup nutritional yeast - 2 tablespoons lemon juice - 1 teaspoon onion powder - Salt and pepper to taste The main ingredients create a rich and creamy sauce. The cauliflower serves as the base. It gives the sauce its smooth texture. Olive oil adds a nice flavor and richness. Garlic adds depth and warmth. Nutritional yeast gives a cheesy taste without dairy. Lemon juice brightens the flavors. Onion powder adds a subtle sweetness, while salt and pepper balance everything out. - 1 pound fettuccine - Alternatives for dietary preferences Fettuccine is a great choice for this dish. Its flat shape holds the sauce well. You can use any pasta you like. Gluten-free pasta works well for those who need it. Zucchini noodles are a fun, low-carb option too. - Fresh parsley, chopped (for garnish) - Other potential toppings Fresh parsley adds color and a fresh taste. You can also use grated vegan cheese. Crushed red pepper flakes give it a spicy kick. Toasted pine nuts or walnuts add crunch and nutty flavor. Choose toppings that excite your taste buds! {{ingredient_image_1}} To cook the fettuccine, first, bring a large pot of salted water to a boil. Add the fettuccine and cook it according to the package instructions. This usually takes about 8 to 10 minutes. Stir the pasta occasionally to keep it from sticking. Once cooked, drain the fettuccine in a colander. Make sure to reserve ½ cup of that pasta water. This water is like liquid gold for your sauce. For the cauliflower sauce, start by adding the chopped cauliflower to another pot. Cover it with vegetable broth and bring it to a boil. Let it simmer for about 10 to 12 minutes. You want the cauliflower to be tender. Once done, drain the cauliflower. Place it in a blender with olive oil, minced garlic, almond milk, nutritional yeast, lemon juice, onion powder, and some salt and pepper. Blend until the mixture is smooth and creamy. If it seems too thick, add a bit of the reserved pasta water until you reach your desired consistency. To mix the fettuccine with the sauce, take a large bowl. Add the cooked fettuccine and pour the creamy cauliflower sauce over it. Toss everything together. Make sure all the pasta gets coated well. If the sauce is too thick, you can add a splash of reserved pasta water to help achieve that creamy consistency. Serve immediately, and don’t forget to garnish with fresh parsley for a nice touch. To make your cauliflower Alfredo just right, use the reserved pasta water. This water has starch, which can help thicken your sauce. Start by adding a little at a time. Blend until it’s creamy. If you want a smooth sauce, ensure your cauliflower is very tender. A high-speed blender works best. For extra taste, try adding spices like garlic powder or red pepper flakes. Fresh herbs like basil or thyme can also lift the flavor. If you don’t have nutritional yeast, you can use grated parmesan cheese instead. Just remember, this will change the dish’s vegan status. Pair your creamy sauce with grilled chicken or sautéed vegetables. This adds protein and color to your plate. For a pretty presentation, sprinkle fresh parsley on top. A light drizzle of olive oil can also make it look gourmet. Serve it hot for the best experience! Pro Tips Choosing Cauliflower: Opt for a fresh, firm head of cauliflower with tightly packed florets for the best flavor and texture in your sauce. Enhancing Flavor: For an extra depth of flavor, consider adding a pinch of nutmeg to the sauce while blending. Pasta Cooking Tip: Make sure to reserve pasta water before draining; it helps adjust the sauce consistency without losing flavor. Garnishing: Fresh herbs like basil or thyme can be used in place of parsley for different flavor profiles and added freshness. {{image_2}} You can make this dish even more fun by adding extra ingredients. Here are some ideas: - Incorporating vegetables: Mix in sautéed spinach, peas, or roasted red peppers. These vegetables boost flavor and add color to your plate. - Adding protein sources: Toss in some grilled chicken, shrimp, or chickpeas. This will give your meal more texture and make it filling. If you have specific dietary needs, you can easily adjust this recipe. - Gluten-free pasta alternatives: Use gluten-free fettuccine or any pasta made from rice or chickpeas. This keeps the dish tasty for everyone. - Vegan replacements for dairy: You can swap almond milk with oat milk or coconut milk for a different twist. Nutritional yeast gives a cheesy flavor without any dairy. Feel free to get creative with the sauce to make it your own. - Experimenting with different herbs: Add fresh basil, oregano, or thyme for fresh flavors. Dried herbs work well too; just adjust the amount. - Adjusting acidity with lemon or vinegar: If you want a little zing, add more lemon juice or a splash of vinegar. This brightens the sauce and balances the creaminess. To keep your Creamy Cauliflower Alfredo fresh, store leftovers in the fridge. Use an airtight container to prevent drying. Make sure the dish cools down before sealing. This helps maintain its creamy texture. You can store it for up to three days. To reheat, you want to keep it creamy. The best way is on the stovetop. Heat it on low and stir often. If it thickens too much, add a splash of almond milk. You can also use a microwave for quick reheating. Just cover it and heat in short bursts, stirring in between. If you want to freeze the sauce, follow these steps. First, let the sauce cool completely. Then, pour it into a freezer-safe bag or container. Remove as much air as possible before sealing. The sauce will last up to three months in the freezer. To thaw, place it in the fridge overnight. Warm it gently on the stovetop, stirring well before serving. Creamy Cauliflower Alfredo is both tasty and healthy. Here’s a quick breakdown per serving: - Calories: About 350 - Fats: Around 10 grams - Carbohydrates: Approximately 50 grams - Protein: About 12 grams - Vitamins: High in Vitamin C and B vitamins from the cauliflower and nutritional yeast. This dish is low in saturated fat and rich in nutrients. It makes a great meal for anyone looking for comfort food that’s still good for you. Yes, you can prep this dish in advance. Here are some tips: - Cook the pasta: You can cook the fettuccine a day ahead. Store it in the fridge. - Make the sauce: Prepare the cauliflower sauce and keep it in an airtight container. - Storing: Refrigerate both the pasta and sauce. - Reheating: When ready, reheat the sauce on low heat. Add a splash of almond milk to keep it creamy. This way, you save time on busy days while enjoying this delicious meal. To add heat to Creamy Cauliflower Alfredo, try these ideas: - Red pepper flakes: Sprinkle some into the sauce for a kick. - Hot sauce: Mix in your favorite hot sauce before serving. - Spicy garlic: Use spicy garlic instead of regular garlic. - Chili powder: Add a pinch during blending for warmth. These simple tricks will give your dish an extra layer of flavor while keeping it creamy. In this post, we explored how to make creamy cauliflower Alfredo. You learned about the key ingredients, cooking methods, and tips for the perfect dish. We discussed pasta options, garnishes, and how to enhance flavors. You also discovered variations and storage tips for leftovers. With these insights, you can create a delicious meal that fits your needs. Enjoy experimenting with this healthy dish!$

Dreamy Creamy Cauliflower Alfredo

A creamy and delicious cauliflower-based Alfredo sauce served with fettuccine pasta.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

1 medium head cauliflower, chopped into florets
2 tablespoons olive oil
3 cloves garlic, minced
1.5 cups vegetable broth
0.5 cup unsweetened almond milk
0.5 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon onion powder
to taste salt and pepper
1 pound fettuccine pasta (or pasta of your choice)
to garnish fresh parsley, chopped

Instructions

In a large pot, bring salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
In another pot, add the chopped cauliflower and cover with vegetable broth. Bring to a boil and simmer until the cauliflower is tender, about 10-12 minutes.
Drain the cauliflower and add it to a blender along with the olive oil, garlic, almond milk, nutritional yeast, lemon juice, onion powder, and a pinch of salt and pepper. Blend until the mixture is completely smooth and creamy, adding reserved pasta water a little at a time if needed for desired consistency.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
In a large bowl, combine the cooked fettuccine with the creamy cauliflower sauce, tossing to ensure all the pasta is well coated.
Serve immediately, garnished with freshly chopped parsley for a pop of color.

Notes

Adjust seasoning to taste and use any pasta of your choice.

Keyword alfredo, cauliflower, pasta, vegan