Best Cauliflower Alfredo Recipes

CAULIFLOWER ALFREDO

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer to a food processor; add 2/3 cup Parmesan and pepper flakes. Process until pureed smooth., Meanwhile, cook fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.

CREAMY CAULIFLOWER ALFREDO

Steps:

• 1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.
• 2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water.
• 3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.

EASY VEGAN CAULIFLOWER ALFREDO SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more. Add cauliflower and vegetable broth; cover with lid and simmer over medium heat until tender, about 5 minutes.
• Place cauliflower mixture in a blender. Add nutritional yeast, salt, lemon juice, and soy sauce; blend until smooth and creamy, about 3 minutes.

CAULIFLOWER FETTUCCINE ALFREDO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower to steamer, cover, and steam until tender, about 20 minutes. Cool cauliflower until cool enough to handle, about 15 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 10 minutes. Pour chicken stock over shallot; cook until heated through, about 3 minutes. Remove skillet from heat and cool, about 15 minutes.
• Stir cauliflower into shallot mixture; blend using a hand blender until sauce is smooth and silky. Season sauce with salt and pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring water back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain.
• Toss pasta with sauce in a bowl until evenly coated. Sprinkle Parmesan cheese over pasta.

CAULIFLOWER ALFREDO RECIPE BY TASTY

Steps:

• Boil the water over medium high heat. Add a large pinch of salt.
• Add the cauliflower florets.
• Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
• With a slotted spoon, add the cooked cauliflower to a blender.
• Add the milk, butter, garlic, salt, and pepper and blend until smooth.
• Toss the cooked pasta with cauliflower alfredo.
• Serve topped with parmesan, and parsley.
• Enjoy!

ZUCCHINI FETTUCCINE WITH CAULIFLOWER ALFREDO AND PEAS

Steps:

• Place cauliflower in a pot with water to cover; bring to a boil. Cook until tender, about 6 minutes. Drain; transfer to a food processor.
• Cut zucchini into noodles using a spiralizer.
• Heat oil in a skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Transfer garlic to the food processor, reserving oil in the skillet. Add almond milk, lemon juice, flax seeds, parsley, basil, salt, pepper, turmeric, and sriracha sauce to the food processor; blend until smooth.
• Heat reserved oil in the skillet. Toss in zucchini noodles; cook and stir using tongs, 3 to 5 minutes. Season with salt and pepper. Add spinach and stir until wilted, about 2 minutes. Add peas; cook and stir until heated through, about 2 minutes.
• Transfer zucchini noodle mixture to a large bowl. Pour in almond milk sauce and toss to combine. Garnish with Parmesan cheese.

VEGAN CAULIFLOWER ALFREDO SAUCE

Steps:

• Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.

FETTUCCINE ALFREDO WITH CAULIFLOWER AND PEAS

Steps:

• In a medium pot, bring milk and broth to a rapid simmer. Add cauliflower and cook, covered, until just tender, 7 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl. Cook remaining cauliflower (4 cups), covered, until soft, 6 to 8 minutes longer. Transfer soft cauliflower to a blender with 1 1/2 cups cooking liquid, 2 tablespoons Parmesan, and 1 teaspoon salt. Blend until smooth; pulse in heavy cream.
• In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Stir in butter, cauliflower puree and florets, and peas. Add pasta water if necessary to create a creamy sauce that coats the pasta. Season with salt and pepper and serve with remaining 2 tablespoons Parmesan.

LIGHTER CAULIFLOWER "ALFREDO" PASTA RECIPE BY TASTY

Steps:

• Sauté onion and garlic until fragrant. Set aside.
• In a large pot, add vegetable broth, water, and cauliflower florets. Boil until cauliflower is tender.
• Drain the cauliflower, reserving 1 cup of the liquid for the next step.
• In a food processor or blender, add cauliflower, reserved cooking liquid, almond milk, parmesan, sautéed onion and garlic, salt and pepper to taste. Blend until smooth. (Depending on the size of your blender, you may need to do this in batches.)
• In a large skillet, heat cooking oil over medium-high heat. Add chicken, salt, pepper, and oregano to taste. Cook until chicken is no longer pink and remove from the skillet. Set aside.
• Add asparagus to the skillet and cook.
• Once asparagus has reached your desired doneness, add cooked pasta, the cooked chicken, and the cauliflower sauce. Combine well and heat through.
• Serve topped with fresh parsley.
• Nutrition Calories: 2188 Fat: 180 grams Carbs: 101 grams Fiber: 10 grams Sugars: 10 grams Protein: 47 grams
• Enjoy!

CAULIFLOWER SPAGHETTI ALFREDO WITH SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, then drain.
• Place a large skillet over medium-high heat and coat the pan with oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the cauliflower, 1 tablespoon salt and enough milk to partially submerge the florets. Increase the heat to high, and simmer until the cauliflower is very tender, about 15 minutes.
• Very carefully transfer the cooked cauliflower mixture to a blender and blend until smooth.
• Rinse the pan clean and place over medium heat. Return the blended sauce to the pan and add more milk if the sauce is too thick. Remove the pan from the heat and add the cheese, parsley, lemon juice and lemon zest. Add the cooked spaghetti to the sauce and toss to coat. Keep covered until ready to serve.
• Heat a large nonstick pan over medium-high heat. Coat the pan with olive oil, add the shrimp and cook until pink and just cooked through, about 4 minutes. Season with salt and pepper.
• Top the pasta with the shrimp and serve with lemon wedges, parsley and cheese.

ALFREDO LASAGNA WITH CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• Meanwhile, heat oil in a skillet over medium heat. Add onion and mushrooms; saute until tender, 5 to 7 minutes. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease. Stir in Alfredo sauce and remove from the heat.
• Place cauliflower in a microwave-safe bowl. Add enough water to just cover the bottom of the bowl and cover with a paper towel. Steam in the microwave on high power until tender, about 4 minutes. Drain.
• Assemble lasagna in a 9x13-inch pan by layering 1/3 of the pork sauce, 1/3 of the lasagna noodles, 1/3 of the cauliflower, and 1/4 of the Monterey Jack cheese. Repeat layers twice more, then top with remaining Monterey Jack and Parmesan.
• Bake in the preheated oven until bubbly and brown on top, 40 to 45 minutes.

CREAMY (HEALTHY!) CAULIFLOWER ALFREDO SAUCE

Steps:

• Directions: 1. In a large saucepan, boil florets of cauliflower on high heat until fork tender, approximately 10 minutes. 2. While cauliflower is boiling, warm butter in a saucepan and add garlic. Saute on low for a few minutes until lightly golden, but do not brown. Remove from heat and set aside. 3. Transfer cooked cauliflower to a blender. Add butter and garlic, vegetable broth, salt, pepper and milk. Blend on high for several minutes, stopping every so often to add lemon juice and parmesan cheese to taste. Blend until sauce is very smooth. 4. Evaluate the consistency of your sauce. If it seems thick, add more milk. If it seems dry, add a liberal drizzle of olive oil. I like the flavor and richness that the olive oil brings. Blend through.

ALFREDO LASAGNA WITH BROCCOLI AND CAULIFLOWER

Steps:

• Preheat the oven to 375°F. Lightly spray a 2-quart casserole dish with cooking spray. Set aside.
• In a medium saucepan, whisk together the sauce ingredients except the Parmesan. Cook over medium-high heat for 4 to 5 minutes, or until the mixture thickens slightly (it will still be somewhat thin), stirring occasionally.
• Stir in the Parmesan. Remove from the heat. Set aside.
• In a medium bowl, stir together the ricotta, egg substitute, oregano, onion powder, and garlic powder. Set aside.
• If using fresh cauliflower and broccoli, in a medium saucepan, bring the water to a boil over high heat. Reduce the heat to medium high and cook the cauliflower for 2 minutes. Stir in the broccoli. Cook for 1 minute. Transfer to a colander. Drain well.
• Layer as follows in the casserole dish: half the sauce, 4 noodle halves, all the ricotta mixture, and the cauliflower and broccoli. Sprinkle with the roasted pepper and 1/2 cup mozzarella. Top with the remaining noodle halves, remaining sauce, and remaining 1/2 cup mozzarella. Cover the dish and place on a baking sheet in case the lasagna bubbles over.
• Bake for 30 minutes.
• Meanwhile, in a small bowl, stir together the topping ingredients. When the lasagna has baked for 30 minutes, sprinkle with the topping. Bake, uncovered, for 8 to 10 minutes, or until the topping is toasted and the noodles are tender. Remove from the oven and let stand for 5 to 10 minutes to make cutting easier.
• (Per serving)
• Calories: 184
• Total fat: 4.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.5g
• Cholesterol: 15mg
• Sodium: 278mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugars: 7g
• Protein: 15g
• Calcium: 392mg
• Potassium: 377mg
• 1 starch
• 1 vegetable
• 1 1/2 lean meat

CAULIFLOWER ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
• Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
• Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
• In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
• Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
• Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

CAULIFLOWER ALFREDO SAUCE WITH SPAGHETTI

Steps:

• 1. Cook and stir garlic cloves and 2 tbs olive oil in a large pot over medium heat until lightly browned and fragrant, 2-3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring broth to a boil, cover, and cook until cauliflower is tender, about 10 min.
• 2. Meanwhile, combine bread crumbs, 1/3 cup parmesan cheeses, and 1 tbs olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2-3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil' set aside.
• 3. Add cream to cauliflower mixture and puree in the pot with a stick blender or a food processor until smooth and creamy. Stir in 2/3 cup parmesan cheese until melted; season with freshly ground black pepper to taste.
• 4. Mix in lemon juice with spaghetti and stir in alfredo sauce to coat pasta. Serve topped with a sprinkle of parmesan cheese and the seasoned bread crumb mixture.
• 5. You can use any fresh herb in place of basil, such as thyme, parsley, or oregano. Or just sprig all of them. Chef's Note: You can shredded pieces of chicken breast to the Sauce and you can also use White Cheddar Cheese and A piece of Havarti Cheese instead of using Parmesan.

BROCCOLI, CAULIFLOWER, AND SPINACH ALFREDO

Steps:

• Pour Alfredo sauce into large sauce pan and add frozen broccoli and cauliflower; do not thaw vegetables prior.
• Simmer and sir frequently for about 20 minutes or more being careful not to overcook vegetables.Optional:Add garlic powder to taste.
• Follow box directions for spinach nests.
• Spoon sauce with vegetables onto plated spinach nests.

VEGAN CAULIFLOWER ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cauliflower, onions, and garlic onto a large baking sheet. Spray canola oil spray over cauliflower mixture.
• Bake in the preheated oven until browned and tender, 30 to 45 minutes. Transfer cauliflower mixture to a 9x13-inch baking dish. Reduce oven temperature to 300 degrees F (150 degrees C).
• Blend soy milk, tofu, vegan cheese, nutritional yeast, onion powder, lemon juice, basil, marjoram, oregano, parsley, garlic powder, and black pepper in a food processor or blender until sauce is creamy.
• Pour sauce into a saucepan and cook over medium-low heat until warmed, about 5 minutes. Add kale to sauce and cook until kale is wilted, about 5 minutes. Pour sauce over cauliflower mixture and add tomatoes; mix well.
• Bake in the oven until bubbling and lightly browned, about 40 minutes.

LIGHTER SPAGHETTI ALFREDO WITH CAULIFLOWER

Steps:

• Cook and stir garlic cloves and 2 tablespoons olive oil in a large pot over medium heat until lightly browned and fragrant, 2 to 3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring water to a boil, cover, and cook until cauliflower is tender, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a large serving bowl.
• Meanwhile, combine bread crumbs, 1/3 cup Parmesan cheese, and 1 tablespoon olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2 to 3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil; set aside.
• Add cream to cauliflower mixture and puree in the pot with a stick blender until smooth and creamy. Stir in 1/2 cup Parmesan cheese until melted; season with freshly ground black pepper to taste.
• Mix in lemon juice with spaghetti and stir in Alfredo sauce to coat pasta. Serve topped with a sprinkle of Parmesan cheese and the seasoned bread crumb mixture.

CAULIFLOWER ALFREDO

Steps:

• Boil the water over medium high heat. Add a large pinch of salt.
• Add the cauliflower florets.
• Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
• With a slotted spoon, add the cooked cauliflower to a blender.
• Add the milk, butter, garlic, salt, and pepper and blend until smooth.
• Toss the cooked pasta with cauliflower alfredo.
• Serve topped with parmesan, and parsley.
• Enjoy!

ROASTED CAULIFLOWER FETTUCCINE ALFREDO

Steps:

• Preheat oven to 425 degrees. Place cauliflower and garlic on a baking sheet, drizzle with olive oil and sprinkle lightly with salt and pepper, then toss to evenly coat and spread into an even layer. Bake in preheated oven 25 - 30 minutes until golden.
• Meanwhile, boil pasta according to directions listed on package and reserve and set aside 1/2 cup of the pasta water before draining pasta.
• Remove skins from roasted garlic then add to a blender along with roasted cauliflower and milk. Process mixture until well pureed (leave a small opening on lid to allow hot air to escape). Brown butter in a medium saucepan over medium heat, then carefully add pureed cauliflower mixture to browned butter in saucepan and stir to combined. Reduce heat slightly, add in Neufchatel cheese, Parmesan cheese and season with salt and pepper to taste. Heat mixture until warmed through, adding in reserved pasta water 1 Tbsp at a time to thin sauce to desired consistency. Return pasta to pot (without water) and toss with sauce (again adding in additional water to thin as desired). Serve warm, garnished with additional Parmesan and fresh parsley if desired.
• Recipe Source: Cooking Classy