Cauliflower Alfredo
Serves 4
5 mins prep
15 mins cook
20 mins total
A vegetable-based alternative to your traditional alfredo sauce that's light, creamy and flavorful!
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Bring a large pot of well salted water to a boil.
Add the cauliflower and boil until the cauliflower is easily pierced with a fork, about ten minutes.
Drain cauliflower in a colander and add to the blender.
Meanwhile, boil your pasta in a separate large pot of well-salted water according to package directions. Drain pasta in the same colander and reserve at least 2 cups of the pasta water.
Place the cauliflower in a high-powered blender or food processor and add the parmesan, butter, olive oil, mustard, garlic, zest and juice, 1 teaspoon salt, and several grinds of pepper.
Blend to combine for about 20 seconds.
Add some of the pasta water, ½ cup at a time, and blend until the sauce is very creamy and the consistency is to your liking. I usually use between 1-1 ½ cups of water. Taste and add salt or lemon if needed.
Toss the cooked pasta with the alfredo sauce and top with extra parmesan, chopped parsley, and cracked pepper.
Enjoy!
