Impress your guests with this creamy cauliflower Alfredo pasta recipe
Cauliflower Alfredo pasta is a modern twist on the classic Italian dish, offering a vegetarian and eggless option for those seeking a creamy, satisfying meal. Originating as an adaptation of the traditional Alfredo sauce, this version uses cauliflower to mimic the rich texture without dairy or eggs. Perfect for a family dinner or a cozy night in, let's get cooking with this wholesome alternative.
Gather the following ingredients
For this dish, assemble one large cauliflower head, cut into florets, two tablespoons of olive oil, four minced garlic cloves, and one chopped onion. Include two cups of vegetable broth and one cup of unsweetened almond milk. Season with salt and pepper to taste. Additionally, have one pound of your chosen pasta and fresh parsley for garnish ready.
Prepare the cauliflower
Begin by steaming the cauliflower florets until they soften, which should take about seven to 10 minutes. Place them in a steamer above boiling water, covered, to retain the heat. Check tenderness with a fork; it should pierce them easily. Steaming is key for preserving their nutrients and flavor, crucial elements for the creamy sauce you'll create.
Saute garlic and onion
Warm two tablespoons of olive oil in a pan over medium heat. Then add the minced garlic and chopped onion, sauteing until they become translucent and fragrant, which should take about three to four minutes. Stir occasionally to ensure they cook evenly. This step is crucial as it develops the aromatic base for the creamy Alfredo sauce.
Blend sauce ingredients
Place the steamed cauliflower into a blender, adding the sauteed garlic and onions. Pour in the vegetable broth along with almond milk, then season with a good pinch of salt and pepper for taste. Blend these ingredients until smooth to create a sauce with a consistency similar to that of traditional alfredo, ready to envelop your pasta in creamy goodness.
Cook pasta and combine
Cook your pasta according to the package's instructions until it's al dente. Drain the pasta, but keep some of the water aside. Then, in a pot or pan over low heat, combine the pasta with the creamy cauliflower sauce, stirring gently to ensure even coverage. If the sauce seems too thick, slowly incorporate the reserved pasta water until you reach the desired consistency.
Final touches and serve
Adjust seasoning if necessary after tasting; sometimes an extra pinch of salt can make all the difference! If your sauce is too thick, add reserved pasta water bit by bit until the desired consistency is reached. Garnish with chopped fresh parsley before serving warm, as it adds color plus a subtle freshness, cutting through the creaminess beautifully.
