Cauliflower Alfredo

A creamy, dreamy bowl of cauliflower Alfredo sauce, infused with roasted garlic, is a delightful surprise waiting for you. In just under an hour, this comforting dish transforms humble ingredients into a rich and satisfying pasta experience. It’s a fantastic way to enjoy the benefits of vegetables while indulging in that classic Italian flavor.

This recipe is perfect for anyone craving a plant-based treat that doesn’t skimp on flavor. Great for weeknight dinners or cozy gatherings, cauliflower Alfredo can be made ahead and stored for quick meals throughout the week.

Why You’ll Love This Recipe

• The roasted garlic adds a sweet, caramelized depth to the sauce.
• A silky texture created by blending ensures every bite is creamy.
• Vegan and nut-free with the option for gluten-free pasta.
• Quick preparation time makes it ideal for busy evenings.

What You’ll Need

Here’s what you need to create this delightful dish:

For the Sauce

• 6 cups cauliflower florets, raw; from approx. 1 medium head; approx. 540g
• 6 cloves garlic, unpeeled, for roasting
• 2 tbsp olive oil, extra virgin, for roasting
• 1 tsp vegetable bouillon powder (or 1 cube, crumbled)
• ½ cup raw cashews, approx. 113g
• 1 cup unsweetened soy milk (or other plant milk of choice; approx. 240ml)
• ½ medium lemon, juiced; approx. 1½ tbsp or 22ml juice
• ½ cup nutritional yeast, approx. 30g
• 2 tbsp olive oil, to blend in the sauce
• ¼ tsp salt (or to taste)
• ⅛ tsp black pepper (or to taste)

For the Pasta

• 1.1 lb fettuccine, dry weight; cooked to package instructions; approx. 500g

For Serving

• Cashew parmesan (or vegan cheese of choice, optional)

Note: If your blender isn’t high-powered, boil the cashews for 25 minutes for a smooth sauce.

Substitutions & Swaps

• Cashews: Swap with sunflower seeds.
• Soy milk: Use almond or oat milk instead.
• Nutritional yeast: Replace with vegan parmesan if desired.
• Fettuccine: Use gluten-free pasta for a GF option.

How to Make It

Get ready to embrace deliciousness!

1. Preheat

Preheat your oven to 390°F (200°C) to prepare for roasting.

2. Prepare cashews

If you have time, soak the cashews in water overnight and drain. For a quicker version, boil them for 15 minutes, then rinse under cold water and drain.

3. Roast cauliflower

Toss the cauliflower florets and unpeeled garlic cloves with 2 tablespoons of olive oil and the vegetable bouillon powder. Spread on a baking sheet and roast for 25–30 minutes, or until the cauliflower is golden and fork-tender. If it’s not soft enough to blend easily, roast for an extra 5–10 minutes.

4. Squeeze garlic

Once cool enough to handle, squeeze the roasted garlic out of the skins, discarding the peels.

5. Blend sauce

In a blender, combine the roasted cauliflower, peeled garlic, cashews, soy milk, lemon juice, nutritional yeast, and 2 tablespoons of olive oil. Blend until smooth. Season with salt and pepper to taste, then blend again. Add a splash more milk if you’d like a thinner consistency. Make sure the vegetables are lukewarm before blending for safety.

6. Cook pasta

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions. Drain, then return to the pot.

7. Combine and serve

Pour the cauliflower Alfredo sauce over the cooked pasta and stir to coat evenly. Serve with vegan parmesan or cheese of choice, if desired.

How to Store It

Fridge: Store in an airtight container for 3-4 days.
Freezer: Yes, for longer storage; may alter texture.
Reheat: Warm on the stove over low heat, stirring for 5-7 minutes.

Tips for Best Results

• Roast the cauliflower until it’s slightly caramelized for more flavor.
• Adjust consistency with additional soy milk to your preference.
• Ensure the garlic cloves are roasted thoroughly for sweetness.
• Use a high-powered blender for the smoothest sauce.

Serving Suggestions

• Pair it with a side salad for a balanced meal.
• Serve alongside garlic bread for a complete Italian experience.
• Great for meal prep; pack it for lunches.