Cauliflower Fettuccine Alfredo

Lighter (& Better That Way) Cauliflower Fettuccini Alfredo from the Fuss-Free Vegan cookbook is a satisfying, veggie-packed vegan dinner that’s done in 30 minutes of less! It’s easy to make gluten-free too. In the spirit of full disclosure, I received a free review copy of the cookbook, but all opinions are my own. 

Cauliflower Fettuccini Alfredo has be on my to-do list for years. I’ve always hesitated though, worried it wouldn’t be as satisfying as the rich and creamy dairy based pastas. And I’ll tell you a secret… I’m not a big fan of cauliflower. I love almost all veggies, but good old cauli isn’t one of them. I finally got around to trying Cauliflower Fettuccini Alfredo, and my only regret is that I didn’t start making this years ago! I was so pleasantly surprised by just how creamy and satisfying this recipe turned out. It even has that addictive umami flavor that cheese has. This lighter cauliflower fettuccini Alfredo will satisfy and pasta craving without weighing you down.

Lighter (& Better That Way) Cauliflower Fettuccini Alfredo comes to us from Sam Turnbull’s new cookbook, Fuss-Free Vegan. Sam is also the blogger behind It Doesn’t Taste Like Chicken. I just love her blog name and logo – it makes me giggle every time. I was delighted to receive a copy of the book from her publisher and can’t wait to try more of her fuss-free recipes. This cookbook is packed with 101 everyday comfort food favorites, veganized. I am so impressed with how simple, easy, and satisfying all of her recipes look. Whether you’re vegan, vegetarian, or just want to add a few more meatless meals to your life, this is a great book to add to your collection!

You can grab a copy of Fuss-Free Vegan wherever books are sold. Amazon is always easy so I’ll link below (Amazon Affiliate Link).

A whole head of cauliflower gets simmered with vegetable broth, cream, and garlic until very tender. Miso paste ads umami and the whole mix gets pureed into the smoothest, creamiest, guilt-free Alfredo sauce! If you struggle to get your kids to eat their veggies, this recipe could be a great solution. This Cauliflower Fettuccini Alfredo recipe is perfect as-is, but I think it would also be fantastic topped with sauteed mushrooms.

Thanks to Sam for sharing this recipe with us. I know you are going to be amazed at just how delicious and creamy this cauliflower based pasta sauce is, without any dairy. This dish was so good, I’m already dreaming about making it again.

Don’t miss the quick video to catch this creamy cauliflower Alfredo in action!

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Yield: Serves 4-6

Cauliflower Vegan Fettuccini Alfredo

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Lighter but super satisfying vegan cauliflower Fettuccini Alfredo from the Fuss-Free Vegan cookbook.

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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 1/2 tsp salt

For the Pasta

• 1 lb fettuccini (gluten-free if preferred)
• Parmegan (page 204)
• Handful of parsley, chopped
• Black pepper
• 1 lb fettuccini (gluten-free if preferred)
• Parmegan (page 204)
• Handful of parsley, chopped
• Black pepper

Instructions

1. 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 for.
2. 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 not to fill the blender too high, so the hot liquid doesn't explode out the top.
3. In the meantime, cook the pasta according to the package directions, then drain.
4. Return the pasta to the pan, then pour the cauliflower Alfredo over the top. Toss to heat through. To serve, garnish with a sprinkle of Parmegan and parsley, and freshly cracked black pepper.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 500