Want to sneak in some extra vegetables this holiday season? Want to not even realize you’re doing it? This recipe is for you! Cauliflower Alfredo has become popular and there are about a million ways to do it. This recipe is so simple, quick, and easy, you’ll have no reason not to try it!
The trick to making this sauce simple also makes it more budget friendly. Frozen cauliflower. {TaDa!} I tried frozen because it was actually less expensive than buying fresh, and it made the whole process take less time. Frozen cauliflower is precooked, or blanched, to remove any that might be lingering around. It needs to be soft enough to puree for this recipe, and because it’s blanched (and frozen which can break down cell walls, but lets not talk science…), it takes less time.
I like to serve this recipe with fettuccine and steamed broccoli (or frozen thawed, ha!). Any pasta will do, and you can skip the broccoli, or choose your favorite veggie to toss with pasta. Spinach, kale, or asparagus would also be great! Let me know if you try this recipe in the comments. Enjoy!
- 12 oz package frozen cauliflower
- 1 cup soy milk (or milk of choice)
- 1 garlic clove, sliced
- 5 grinds sea salt grinder
- ½ cup Parmesan cheese, grated
- ½ cup Italian cheese blend, shredded
- 8-12 oz whole wheat pasta (depending on your preference for serving size)
- 4 cups steamed broccoli
- Extra Parmesan, grated or shaved, for garnish
- Combine cauliflower, milk, garlic, and salt in sauce pan and bring to a simmer. Boil 10-20 minutes or until cauliflower starts to break apart and is soft.
- Transfer to a blender with the top center piece removed and covered with a towel. Blend until creamy.
- Cook pasta according to package directions.
- Plate 2-3 ounces pasta, top with a ¼ of the sauce, and top with broccoli and garnish with Parmesan. Serve.
Recipe inspired by Vegetarian Times.
