Cauliflower Alfredo
A quick and creamy cauliflower Alfredo sauce tossed with pasta, topped with cheese, parsley, and a hint of tomato for a fresh finish. Ready in about 20 minutes, this is a weeknight favorite that uses simple ingredients.
- Total time
- 20 min
- Servings
- 4
- Calories
- 480
- Protein
- 16g
Ingredients
- 4 cups cauliflower florets
- 8 ounces fettuccine pasta
- 2 cloves garlic
- 1 cup heavy cream
- ½ cup parmesan cheese
- ½ cup cherry tomatoes
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz fettuccine and cook until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain.
- 2
In a large skillet, heat 1 tbsp olive oil over medium. Add the 4 cups cauliflower florets and 2 minced garlic cloves; cook until cauliflower is tender and lightly golden, about 8 minutes.
- 3
Pour in the 1 cup heavy cream and 0.5 cup grated parmesan. Stir and simmer until sauce thickens slightly, about 3 minutes, until it coats the back of a spoon.
- 4
Add the cooked pasta and 0.5 cup halved cherry tomatoes to the skillet. Toss to coat, adding reserved pasta water a splash at a time if too thick, until sauce is silky.
- 5
Serve immediately, topped with extra parmesan and chopped fresh parsley if desired.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Chef's knife
- Cutting board
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