Cauliflower Alfredo

  • prep time8 min
  • total time 30 min
  • serves

Cream, butter and cheese still play a small role in this sauce but the real star of the show is cauliflower, which helps to cut a huge amount of fat and calories from a traditional Alfredo sauce.

Courtesy of Amanda Riva of The Hot Plate.

180 Ratings
Directions for: Cauliflower Alfredo


3 cup (750 mL) cauliflower florets

1 cup (250 mL) sodium-reduced chicken or vegetable broth

2 Tbsp (30 mL) butter

3 clove garlic, minced

¼ cup (60 mL) 10% half and half cream

2 Tbsp (30 mL) Parmesan cheese, grated (approx.)

1 lb(s) (500 g) brown rice fettucini, cooked and drained

½ cup (125 mL) fresh parsley leaves, finely chopped


1. Cook the cauliflower in a large saucepan of boiling, salted water for 15 minutes or until very tender. Drain well. Place the cauliflower in a blender with the broth. Puree until very smooth.

2. Melt the butter in a large nonstick skillet set over medium heat. Add the garlic and cook for 2 minutes or until fragrant but not browned. Pour in the cauliflower mixture. Stir in the cream and cheese. Cook, stirring occasionally, for 5 minutes or until heated through. Toss the sauce with the cooked fettuccini and parsley. Serve immediately with additional Parmesan (if desired).

See more: Vegetables, Vegetarian, Pasta, Italian, Main, Dinner

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