Cauliflower Alfredo Sauce (Print-Friendly Recipe)
A creamy, flavorful cauliflower sauce enhanced with garlic, shallots, and olive oil for a comforting meal.
# Ingredients List:
→ Vegetables
01 -
1 head cauliflower, cut into florets
02 -
1 shallot, minced
03 -
6 garlic cloves, minced
→ Oils and Fats
04 -
2 tablespoons olive oil
→ Spices and Seasonings
05 -
¼ teaspoon crushed red pepper flakes
06 -
1 teaspoon salt
07 -
½ teaspoon white pepper
→ Dairy
08 -
½ cup whole milk
→ Pasta
09 -
1 pound cooked fettuccine
# How to Make It:
01 -
Bring a large pot of water to a boil. Add cauliflower florets, cover, and cook for 8 to 10 minutes until tender. Reserve 1 cup of the cooking water before draining.
02 -
Heat olive oil in a large skillet over medium heat. Add minced shallot, garlic, and crushed red pepper flakes. Sauté until garlic is fragrant and soft, approximately 1 to 2 minutes, avoiding browning.
03 -
Transfer cooked cauliflower to the skillet with aromatics. Season with salt and white pepper, cooking for an additional minute to develop flavor.
04 -
Transfer the skillet mixture to a blender. Add reserved cooking water and milk. Cover the blender lid vent with a thin kitchen towel to allow steam to escape. Blend until smooth and creamy, about 1 minute, adding small amounts of water, milk, or olive oil if the sauce appears too thick.
05 -
Toss the prepared sauce with cooked fettuccine until evenly coated. Serve immediately.
# Extra Information:
01 -
For a vegan option, substitute whole milk with plant-based milk of choice. Leftovers can be stored in an airtight container and refrigerate for 4 to 5 days.
02 -
Using gluten-free pasta ensures the dish remains gluten-free.
03 -
To enhance creaminess, increase milk and olive oil proportions rather than using reserved cooking water.