Cauliflower Alfredo Sauce

Cauliflower alfredo sauce in white pot

5 from 1 review

Creamy cauliflower alfredo sauce made with fresh lemon, garlic, olive oil and Parmesan.


  • 9-ounces fresh fettuccine or linguine*
  • 3 cups cooked cauliflower florets
  • ½ cup evaporated milk
  • ¼ cup unsalted vegetable stock
  • Zest and juice of ½ medium lemon
  • 1 ¾ teaspoons kosher or sea salt
  • ½ teaspoon freshly ground black pepper
  • Pinch freshly ground nutmeg
  • Pinch cayenne pepper
  • 3 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled and minced
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup flat-leaf Italian parsley, chopped


  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.
  2. Place cauliflower, milk, stock, lemon, salt, black pepper, nutmeg and cayenne pepper in a blender and puree until smooth.
  3. Heat the butter and olive oil in a large skillet to medium-low heat. Add the garlic and sauté 30-60 seconds or until fragrant. Pour the cauliflower puree into the skillet and bring to a simmer. Stir in the Parmesan cheese until melted. Taste and adjust seasoning, if necessary. Add the cooked pasta and toss to coat.
  4. Serve in bowls and garnish with chopped parsley.


Substitution Tip: Use dried pasta instead of fresh. Use 2% milk instead of evaporated milk.

Cooking Tip: If the sauce thickens up when the pasta is reheated, add a bit of milk or vegetable stock to loosen it up.


Keywords: alfredo, cauliflower, cauliflower alfredo, pasta, linguine, fettuccine, easy, healthy, lighter, simple