Cauliflower alfredo is an easy and delicious fake out recipe for traditional alfredo. It is a smidge lighter and a great way to sneak a few extra veggies into your kids. Surprisingly, my super duper picky kids eat this up. I do not peep a word about cauliflower and they think it is just traditional alfredo. The cauliflower just adds a nice background flavor that you can’t really pinpoint. Don’t worry, it’s not all veggie, you still get the cheesiness and creaminess from the half and half and parmesan cheese.
This recipe makes quite a bit of sauce. However, it does store really well in the fridge. I like to put mine in mason jars and keep it for up to 5 days, which makes it a great make ahead meal option. To be honest I like this sauce better on the second day, the flavor really intensifies!
Cauliflower Alfredo for Dinner
There are endless ways that you can use this cauliflower sauce in your meal planning. It’s a great substitute in any recipe calling for a white sauce or alfredo. Here are a few different ideas:
- Traditional chicken alfredo pasta.
- Roasted veggie alfredo pasta: oven roast peppers, zucchini, tomatoes, and onions.
- Rigatoni, sauteed kale and cherry tomatoes (this version is really more for me. My kids are not all about the kale)
- Add a little cheddar or monterey jack to make a great mac n cheese.
- Broccoli Chicken Linguini Alfredo
- It would make a great sub in for the white sauce in my chicken crepes recipe
- Great topping on any of your veggie noodles from you spiralizer.
- Fettuccini with Prosciutto and Peas
I hope you will give this Cauliflower Alfredo recipe a try in your kitchen.
- 1 large head cauliflower
- 4 garlic cloves
- ½ cup milk
- ¾ cup fresh grated parmesan cheese
- 1 cup half & half
- 1 teaspoon salt
- pepper to taste
- Remove the core from the cauliflower and chop into florets.
- Boil the cauliflower and 4 garlic cloves in a large pot of water until it is fork tender, about 5 minutes. Using a colander, drain the water from the cauliflower.
- In a food processor or blender puree the cooked cauliflower, garlic, and ½ cup milk.
- In a large skillet add pureed cauliflower, 1 cup half and half, parmesan cheese, salt and pepper. Cook over medium low heat until it is well combined and the cheese is melted, about 5 minutes.
- Serve immediately in your favorite dish calling for alfredo or white sauce.
- You can store this sauce in the fridge in an airtight container for up to 5 days.