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Giada De Laurentiis Cauliflower Alfredo

Giada De Laurentiis Cauliflower Alfredo - recipe card
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A lighter, creamy alfredo sauce made with tender cauliflower, garlic, and Parmesan, perfect for coating your favorite pasta. This healthier twist offers a velvety texture and savory depth without heavy cream, making it a satisfying weeknight dinner.

Ingredients

Scale
  • 1 head cauliflower (about 2 pounds), trimmed and cut into 1- to 2-inch florets
  • 4 cloves garlic, peeled
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg (optional)
  • 12 ounces dried fettuccine or pasta of choice
  • 1 cup reserved pasta cooking water (as needed)

Instructions

  1. Fill a large pot with water and add 1 tablespoon of kosher salt. Bring to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the starchy pasta water; this will help loosen the sauce later. Drain the pasta and set aside.
  2. While the pasta cooks, prepare the cauliflower. Remove the leaves and tough core from the head. Cut into small florets about 1 to 2 inches in size. Rinse and set aside.
  3. In a medium saucepan (2 to 3 quarts) over medium-high heat, combine the cauliflower florets, garlic cloves, chicken broth, and whole milk. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 12 to 15 minutes until the cauliflower is very tender when pierced with a fork. The garlic should also be softened.
  4. Carefully transfer the cooked cauliflower mixture to a blender. Add the heavy cream, Parmesan cheese, butter pieces, kosher salt, black pepper, and nutmeg if using. Nutmeg adds a warm, subtle note that complements the cauliflower.
  5. Secure the blender lid but remove the center cap to allow steam to escape. Cover the opening with a clean kitchen towel to prevent splatters. Blend on high speed for 1 to 2 minutes until the sauce is completely smooth and velvety. Stop and scrape down the sides if needed.
  6. Return the pureed sauce to the same saucepan over medium-low heat. Once the sauce is gently simmering, add the cooked and drained pasta. Toss well with tongs or a wooden spoon to evenly coat every strand.
  7. If the sauce appears too thick, add the reserved pasta water 1 tablespoon at a time, tossing after each addition, until you reach a creamy, flowing consistency that clings to the pasta. You may not need all the water. Taste and adjust seasoning with additional salt and pepper.
  8. Serve immediately in warmed bowls. Garnish with extra grated Parmesan cheese and chopped fresh parsley if desired. The sauce will thicken as it cools, so serve promptly.
  9. For a non-pasta alternative, this sauce is excellent over steamed vegetables, roasted chicken, or stirred into cooked rice. It can also be used as a base for a creamy soup by thinning with additional broth.
  10. Storage: Cool any leftover cauliflower alfredo completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over medium-low heat with a splash of milk or pasta water to restore creaminess. Freezing not recommended as the sauce may separate upon thawing. For a dairy-free version, substitute unsweetened almond milk and omit Parmesan; use nutritional yeast and a touch of lemon juice for cheesy flavor.

Nutrition

Keywords: cauliflower alfredo, Giada De Laurentiis, healthy alfredo sauce, cauliflower pasta, creamy cauliflower sauce, Italian American, weeknight dinner, vegetarian pasta, light alfredo, cauliflower recipe

Find it online: https://giadacooks.com/giada-de-laurentiis-cauliflower-alfredo/