Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

56 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 21
  • 2 star values: 6
  • 1 star values: 2
Rating: 3 stars
I didn't have a blender so I used my hand mixer and yes, things got a bit messy. The sauce wasn't rich enough for me, I added more parmesan and I used whole milk. In the end, it was tasty but don't kid yourself that this is a substitute for traditional alfredo, it's a vegetarian pasta dish that tastes good.
Rating: 4 stars
I made this for dinner tonight. It was very quick and easy. I did add a clove of garlic to the blended sauce, but did everything else exactly as directed. Thanks Sara this is a keeper. Oh one last thing I boiled the fettuccine for 11 minutes, but I think 13-15 minutes would have been better. The pasta was just not done enough at 11 minutes.
Rating: Unrated
I made this tonight exactly as listed and it was delicious. I wouldn't change a thing. A great substitute for high calorie Alfredo sauce.