Cauliflower Alfredo Pasta from Cauliflower's features tender cauliflower florets and al dente pasta smothered in a creamy, garlic-infused Alfredo sauce, garnished with fresh parsley and Parmesan, delivering a rich and comforting plant-based twist on a classic favorite.
Equipments
- Large pot
- Saucepan
- Colander
- Blender or food processor
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 1 head cauliflower
- 12 oz (340g) pasta
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 cup unsweetened plant-based milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup fresh parsley
- 1/4 cup vegan Parmesan (or regular Parmesan, if not vegan)
Using fresh cauliflower florets is key to achieving the tender texture that balances well with the al dente pasta in this dish. Unsweetened plant-based milk ensures a creamy Alfredo sauce without added sugars that might alter the flavor. Nutritional yeast contributes a cheesy depth while keeping the sauce vegan-friendly, complemented by the brightness of lemon juice and aromatic spices like nutmeg. Fresh parsley and vegan Parmesan are essential for authentic garnish and richness, enhancing the overall taste. For your best results, try the Cauliflower Alfredo Pasta from Cauliflower's copycat menu for a comforting plant-based twist on a classic favorite.
Instructions
- Bring a large pot of salted water to a boil.
- Cut cauliflower into florets using a chef’s knife and cutting board.
- Cook pasta in the boiling water until al dente; reserve 1 cup pasta water, then drain in a colander.
- While pasta cooks, heat 1 tablespoon olive oil in a saucepan over medium heat.
- Add cauliflower florets and sauté for 3-4 minutes.
- Add minced garlic and sauté for 1 minute.
- Add plant-based milk and simmer for 8-10 minutes, until cauliflower is tender.
- Transfer cauliflower mixture to a blender or food processor.
- Add nutritional yeast, lemon juice, salt, pepper, nutmeg, and remaining olive oil.
- Blend until smooth and creamy, adding reserved pasta water as needed to adjust consistency.
- Return sauce to saucepan and heat gently if needed.
- Add cooked pasta to the sauce and toss to coat using a wooden spoon or spatula.
- Serve pasta garnished with fresh parsley and vegan Parmesan.
- Ladle into bowls and enjoy.
Substitution
Cauliflower Alfredo Pasta from Cauliflower's copycat menu features tender cauliflower florets and al dente pasta smothered in a creamy, garlic-infused Alfredo sauce, garnished with fresh parsley and Parmesan. If you don't have a blender or food processor, you can mash the cooked cauliflower vigorously with a fork or potato masher to achieve a similar creamy texture. In case unsweetened plant-based milk is unavailable, substitute with regular milk or a mild nut milk like almond milk to maintain the sauce's richness. You can swap nutritional yeast with extra vegan Parmesan or use a sprinkle of white miso for a different umami flavor. Your pasta choice can vary; penne, fettuccine, or even gluten-free pasta work well, depending on your preference.
Tips
Make sure to salt the pasta water generously before boiling to enhance the flavor of your dish. When blending the cauliflower sauce, add the reserved pasta water gradually to achieve a perfectly creamy texture without making it too thin. Use fresh garlic for a more vibrant taste and saute it just until fragrant to avoid bitterness. Remember to toss the pasta thoroughly in the sauce so every strand is evenly coated for maximum flavor.
Nutritions
Cauliflower Alfredo Pasta offers a nutrient-rich meal featuring cauliflower florets, which provide dietary fiber, vitamins C and K, and antioxidants supporting immune health. The dish uses plant-based milk and nutritional yeast, supplying protein, B vitamins, and a creamy consistency without dairy. Olive oil adds healthy monounsaturated fats promoting heart health, while garlic contributes compounds with anti-inflammatory and antimicrobial properties. Your serving delivers a balanced combination of vitamins, minerals, fiber, and plant-based protein, making it both comforting and nutritious.
Storage
Store leftover Cauliflower Alfredo Pasta in an airtight container and refrigerate for up to 3-4 days to maintain freshness and flavor. When reheating, gently warm the pasta on the stovetop over low heat, adding a splash of plant-based milk or reserved pasta water to restore the creamy consistency. Avoid freezing, as the texture of the sauce may change upon thawing and reheating.
Variation or Alternatives
Swap olive oil with vegan butter for a richer flavor in your cauliflower Alfredo sauce. Try roasting the cauliflower florets before sauteing to deepen the sauce's natural sweetness. Substitute garlic with shallots for a milder, slightly sweet aroma in your creamy sauce. Use cashew cream instead of plant-based milk to add extra silkiness and richness to the Alfredo.
Allergies
Cauliflower Alfredo Pasta may pose allergy risks primarily due to garlic, which can cause reactions in sensitive individuals. The plant-based milk and nutritional yeast are also potential allergens depending on their source, such as soy or nuts. You should check ingredient labels carefully if you have dairy or yeast sensitivities, especially when using regular Parmesan or vegan alternatives.
Why this recipe?
Cauliflower Alfredo Pasta from Cauliflower's restaurant is loved for its creamy texture and rich flavor that combines classic Alfredo sauce with healthy cauliflower. The dish offers a satisfying alternative to traditional pasta, perfect for those seeking low-carb or gluten-free options without compromising taste. You can recreate this comforting meal at home to enjoy a nutritious, indulgent experience tailored to your dietary preferences. Making the copycat version allows you to control ingredients and customize flavors, making it a worthwhile recipe for health-conscious food lovers.