This luscious cauliflower fettuccini Alfredo packs lots of flavor and creamy texture but is way lighter than traditional Alfredo.
Guys, I just discovered something amazing.
Cauliflower Alfredo is legit.
I'll be honest: I resisted the idea for a long time. I tend to resist things that are lightened up, generally.
However, on occasion I'll have the good fortune to discover something that could be considered on the light side, but also happens to be amazing. Like, amazing enough that I'd eat it even if it weren't lightened up. Cauliflower Alfredo just happens to be one of those things.
I recently got my hands on a copy of Fuss-Free Vegan, the new cookbook from Sam Turnbull over at It Doesn't Taste Like Chicken. I know Sam's blog well, so as soon as I saw that her book had a recipe for cauliflower Alfredo, I figured it must be pretty darn good. So of course I had to give it a try.
I'm not kidding when I tell you that I was eating the sauce with a spoon. It was absolutely delicious without being overly heavy like traditional fettuccine Alfredo.
In other words, it actually is better!
This one will go on regular rotation in my house.
I'm really excited about working my way through the entire book. Every single recipe sounds and looks tasty to me, and as the name implies, they're all pretty darn easy and of the type you make on a weeknight with no problem. Next on my list are The Cutest Mini Mushroom Sliders, OMG It's So Good Tofu Bolognese, and Scrumptious Sun-Dried Tomato & Walnut Bean Balls.
Does this post have you itching to get your hands on a copy too? Perfect! Because I've got an extra one to give away! Enter below!
Lighter (and better that way) Cauliflower Fettuccini Alfredo
This luscious cauliflower fettuccine Alfredo packs lots of flavor and creamy texture but is way lighter than traditional Alfredo.
Ingredients
For the Cauliflower Alfredo Sauce
- 1 cauliflower, roughly chopped
- 4 cloves garlic, peeled
- 1 cup vegetable broth
- 1 cup Heavenly Heavy Cream (page 206) or full-fat coconut milk
- 2 tsp white miso paste
- 1 ½ tsp salt
For the Pasta
- 1 lb fettuccine (gluten-free, if preferred)
- Parmegan (page 204)
- Handful of parsley, chopped
- Black pepper
Instructions
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For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
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Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this in batches, being careful no tot fill the blender too high, so the hot liquid doesn't explode out the top.
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In the meantime, cook the pasta according to the package directions, then drain.
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Return the pasta to the pan, them pour the cauliflower Alfredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of Parmegan and parsley, and fresh cracked black pepper.
Recipe Notes
For an even lighter version, swap the Heavenly Heavy Cream or coconut milk with your favorite non-dairy milk.
Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Yay! So happy you loved my book :D
I totally know what you mean, I'm not really into lightened recipes either, but when it tastes better that way, it's win win!! Thanks for taking the time to check out Fuss-Free Vegan :)
Yum! i love a good alfredo. Love both your blogs so i know this one will turn out great.
It's so delicious! I hope you give it a try, and enjoy!!
We made a cauliflower alfredo the other night and it was really good, but it didn't have the coconut milk in it or miso like this recipe. I'm excited to see how that changes the flavor and texture and yumminess!
The miso adds so much flavor and the coconut milk made it nice and creamy! I definitely recommend giving this one a try!
Love that you made fettuccine so healthy! It looks great!
Thank you!!
Loved this! I didn't use the miso, added mushrooms at the end and it was amazing.
Yay!! Glad you enjoyed it!
We loved it for dinner last night. I had some sautéed spinach with lemon juice as a side. The lemon juice really brightened up the pasta and reminded me of a dish I had at a favourite restaurant here in Toronto. I love your recipes!
Yay!! I'm so glad you enjoyed it! Thanks Corina!
Heavenly is the only word I can use to describe this sauce! I wanted to eat it on it's own with a spoon lol amazing recipe!
Haha! I couldn't help but eat it from a spoon! I'm so glad you liked it!
Is the Heavenly Heavy Cream a type of cream or can we use any type if heavy cream?
It's a cashew cream - the recipe for it is in the cookbook that this recipe came from, but you can use other types of non-dairy cream as well. I used coconut milk and it came out great.