Ingredients
Alfredo Sauce Ingredients
- 12 ounces cauliflower florets (1 small cauliflower)
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup extra-virgin olive oil
- 2 garlic cloves
- ½ teaspoon Dijon mustard
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 to 1½ cups reserved pasta cooking water
Instructions
- Boil Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until fork tender, about 8 to 10 minutes. Drain the cauliflower well.
- Combine Ingredients: Place the drained cauliflower in a blender. Add the Parmesan cheese, extra-virgin olive oil, garlic cloves, Dijon mustard, unsalted butter, fresh lemon juice, sea salt, and freshly ground black pepper.
- Blend Sauce: Pour in 1 cup of the reserved pasta cooking water and blend the mixture until smooth and creamy. Add more water if needed to reach your desired consistency.
- Toss with Pasta: As you mix the Alfredo sauce with cooked pasta, add the remaining ½ cup of pasta cooking water gradually to loosen the sauce if necessary, ensuring a silky and perfect coating.
Notes
- You can adjust the consistency by adding more or less pasta water.
- Freshly grated Parmesan cheese works best for optimal flavor.
- For a dairy-free version, substitute butter with vegan butter and Parmesan with nutritional yeast.
- This sauce pairs beautifully with fettuccine, penne, or roasted vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Boiling and Blending
- Cuisine: Italian
- Diet: Vegetarian
