This Cauliflower Alfredo Pasta is a creamy, plant-based twist on a comfort food classic.
Made with blended cauliflower, vegan butter, and garlic, it delivers a luxuriously smooth sauce that’s both nourishing and satisfying.
Naturally high in fiber and low in saturated fat, this dairy-free dish is packed with plant-based protein and good fats, making it a wholesome, easy weeknight meal or meal-prep favorite for healthy eating.
Cauliflower Alfredo Pasta
Equipment
- 1 Large Pot (for boiling cauliflower and pasta)
- 1 Medium Pan (for sautéing shallot and garlic)
- 1 Large Pan (for cooking broccolini and sauce)
- 1 Blender (for pureeing cauliflower sauce)
- 1 Knife (for chopping vegetables)
- 1 cutting board
- 1 Measuring cup set
- 1 wooden spoon or spatula
Ingredients
For the Cauliflower Sauce:
- 1 head cauliflower cut into florets
- 2 tbsp vegan butter
- 1 shallot diced
- 4 cloves garlic minced
- ½ cup unsweetened non-dairy milk
- ½ cup vegetable or vegan chicken broth
- Salt and black pepper to taste
- 1 lemon zested and juiced
For the Broccolini:
- 1 tbsp vegan butter
- Salt and black pepper to taste
- ½ cup white wine
- 8 oz broccolini tough stems trimmed
For the Pasta:
- 8 oz dry linguine
- Fresh basil chopped (for garnish)
Instructions
- Boil and Prepare the Cauliflower: Begin by filling a large pot with water and placing it over high heat. Add the cauliflower florets once the water comes to a rolling boil, then reduce the heat to medium and allow the cauliflower to simmer uncovered. Let it cook for about 10 minutes, or until each floret becomes fork-tender and easy to pierce. This step softens the cauliflower, helping it blend into a perfectly creamy sauce later. Once done, carefully drain the water using a colander and set the cauliflower aside to cool slightly for about 5 minutes so it doesn’t steam up the blender when pureeing.
- Sauté the Aromatics for Flavor: While the cauliflower cooks, melt 2 tablespoons of vegan butter in a medium-sized pan over medium heat. Once the butter begins to bubble lightly, add the diced shallot and minced garlic. Stir continuously to prevent burning, allowing them to cook gently until fragrant and translucent—this usually takes around 5 minutes. The shallots should appear soft and lightly golden, while the garlic releases its aroma, building the base flavor for the sauce. Remove the pan from heat and let the mixture cool slightly before blending.
- Blend the Creamy Cauliflower Sauce: Transfer the cooked cauliflower into a high-speed blender. Add the sautéed shallot and garlic mixture, followed by ½ cup of unsweetened non-dairy milk and ½ cup of vegetable or vegan chicken broth. Season generously with salt and black pepper, then secure the lid. Blend on high speed until the mixture becomes silky smooth and creamy, scraping down the sides as needed to ensure no chunks remain. Adjust the consistency by adding a small splash of broth or milk if the sauce feels too thick. Set the finished sauce aside—you’ll use it later to coat the pasta.
- Cook the Pasta to Perfection: Fill another large pot with water, add a generous pinch of salt, and bring it to a boil. Add the 8 ounces of dry linguine and cook according to the package instructions until al dente—usually 8 to 10 minutes. Stir occasionally to prevent the noodles from sticking together. Once cooked, drain the pasta but reserve about ½ cup of the starchy pasta water; this can be used later to thin out the sauce if needed. Drizzle a small amount of olive oil over the drained pasta to keep it from clumping, then set it aside while you prepare the broccolini.
- Steam and Sauté the Broccolini: In a large skillet, melt 1 tablespoon of vegan butter over medium heat. Sprinkle in a pinch of salt and pepper to season the pan. Pour in ½ cup of white wine, stirring gently as it begins to bubble—this helps deglaze the pan and infuse a subtle, aromatic flavor into the dish. Add the trimmed broccolini to the skillet, then cover it with a lid. Allow it to steam for about 5 minutes, just until the stems become tender and the tops turn a vibrant green. Be careful not to overcook; the broccolini should still have a slight crunch. Remove the broccolini from the pan and set it aside.
- Combine and Heat the Cauliflower Alfredo Sauce: Using the same skillet you cooked the broccolini in, pour in the blended cauliflower sauce to capture any flavorful bits left in the pan. Warm the sauce gently over low to medium heat, stirring occasionally to prevent sticking. Add the lemon zest and the juice from half of the lemon, mixing thoroughly to brighten the flavor. Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired. If the sauce is too thick, stir in a splash of reserved pasta water or broth until it reaches your preferred creamy consistency.
- Toss the Pasta in the Sauce: Add the cooked linguine to the skillet with the warm cauliflower sauce. Using tongs, gently toss the pasta to coat every strand in the creamy mixture. Allow it to simmer together for about 2–3 minutes, giving the noodles time to absorb the flavors and ensuring the sauce clings beautifully. If necessary, add a bit more pasta water to achieve a smooth, velvety texture.
- Add the Broccolini and Final Touches: Return the steamed broccolini to the skillet, tossing it lightly with the pasta to reheat and combine all elements. The contrast of the bright green broccolini and creamy white sauce makes the dish visually appealing and well-balanced in taste. Once heated through, remove the pan from the stove.
- Serve and Garnish Beautifully: Transfer the pasta to serving bowls or plates. Top with freshly chopped basil, an extra pinch of black pepper, and a bit more lemon zest for a refreshing aroma. Serve immediately while warm and creamy. This dish pairs wonderfully with a crisp salad or a slice of warm, crusty bread for a complete plant-based meal.
Notes
- Use fresh cauliflower for the best texture and flavor; frozen florets can work in a pinch but may create a thinner sauce.
- A high-speed blender ensures the sauce turns out smooth and velvety without any lumps.
- Choose a non-dairy milk that’s unsweetened and neutral, like oat or almond milk, to avoid altering the savory flavor.
- For added richness, stir in a spoonful of nutritional yeast or a splash of cashew cream.
- If you prefer a stronger flavor, add a pinch of nutmeg or crushed red pepper flakes to the sauce.
- Substitute white wine with extra broth if you want an alcohol-free version.
- Whole-grain or gluten-free pasta can be used to make the dish even more nutritious.
- The recipe tastes even better after resting for a few minutes, allowing the flavors to deepen.
Chef’s Secrets for Perfect Creamy Texture
The secret to achieving that luxuriously creamy consistency lies in properly cooking and blending the cauliflower.
Simmer the florets just until fork-tender—overcooking can lead to a watery sauce, while undercooking makes it grainy.
Always allow the cauliflower to cool slightly before blending; this prevents steam from thinning the sauce too much.
Using a high-powered blender creates a restaurant-quality smoothness, while adding the sautéed garlic and shallot enhances depth and aroma.
For an extra touch of indulgence, blend in a spoonful of vegan butter at the end—it mimics the richness of traditional Alfredo without any dairy.
Finally, taste and adjust seasonings before tossing with pasta to ensure the balance of lemon, salt, and pepper feels just right.
Serving Suggestions for a Complete Meal
This creamy cauliflower Alfredo pasta is incredibly versatile and pairs well with a range of sides and toppings.
For a balanced plate, serve it alongside a crisp green salad dressed in lemon vinaigrette or a bowl of roasted vegetables like zucchini, cherry tomatoes, or bell peppers.
A sprinkle of toasted pine nuts or crushed walnuts adds delightful crunch and extra protein.
If you enjoy a bit of spice, top your dish with red pepper flakes or drizzle with a light basil-infused olive oil.
For gatherings or special occasions, pair this pasta with vegan garlic bread and a chilled glass of white wine.
It also makes an excellent base for meal prep lunches, staying creamy and flavorful even after reheating.
Storage Tips to Keep It Fresh
This dish stores well, making it perfect for busy weeknights or make-ahead meals.
Allow the pasta to cool completely before transferring it to an airtight container.
Store it in the refrigerator for up to 3–4 days.
When reheating, add a splash of non-dairy milk or vegetable broth to loosen the sauce, as it thickens once chilled.
Warm it over low heat on the stovetop or microwave in short intervals, stirring frequently to maintain the creamy consistency.
If you want to store the sauce separately, it can be refrigerated for up to 5 days or frozen for up to 2 months.
Always thaw frozen sauce in the refrigerator overnight before reheating for the best texture and flavor.
Frequently Asked Questions
1. Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works fine if you’re short on time. Just steam it until tender and drain well to remove excess moisture before blending. However, fresh cauliflower gives a slightly richer and fresher taste.
2. What type of non-dairy milk works best?
Unsweetened almond, oat, or soy milk are excellent options because they have neutral flavors. Avoid flavored or sweetened varieties, as they can overpower the savory notes of the sauce.
3. Can I make the sauce ahead of time?
Absolutely! You can prepare the cauliflower Alfredo sauce up to three days in advance and store it in the refrigerator.
Reheat gently before mixing with freshly cooked pasta, adding a splash of broth or milk if it thickens too much.
4. How can I make the sauce richer or cheesier?
For extra creaminess, add 1 tablespoon of cashew butter or 2 tablespoons of nutritional yeast to the blender. These ingredients bring a subtle nutty flavor and a cheesy depth that mimic traditional Alfredo perfectly.
5. What’s the best way to reheat leftovers?
Reheat leftovers slowly on the stovetop over low heat, stirring occasionally and adding a bit of liquid to maintain the creamy texture.
Microwaving in short bursts also works, but stirring between intervals prevents the sauce from separating or drying out.
