Cauliflower Alfredo Pasta

If you watch any of my snapchat stories, instagram live broadcasts or FB lives you KNOW I’m obsessed with my Vitamix. It’s basically my kitchen work horse as it does everything I could ever imagine. And today it’s helping me make the most epic Cauliflower Alfredo Pasta!

Cauliflower Alfredo Pasta from (@whatsgabycookin)

This Cauliflower Alfredo Pasta is a lightened up version of the Alfredo pasta I used to eat on repeat as a child. Unfortunately for me, my metabolisms isn’t what it was 20 years ago, so I’m all about a healthier alternative every now and then. And this Cauliflower Alfredo Pasta is exactly that. You won’t miss anything because it’s so hearty and creamy without being overly heavy. It’s just some steamed cauliflower that gets pureed in the Vitamix with some milk, brown butter, garlic and red pepper flakes. Fried sage and parmesan cheese get mixed in and the rest is history! It’s the perfect thing to serve this time of year because it feels impressive but it’s actually quite easy!

Cauliflower Alfredo Pasta from (@whatsgabycookin)

Cauliflower Alfredo Pasta from (@whatsgabycookin)

Plus using the new A3500 makes it even easier because you can just plug in whatever setting you need and the Vitamix does all the work for you. There are five easy program settings including Smoothies, Hot Soups, Dips & Spreads, Frozen Desserts and Self-Cleaning—and depending on what you pick, it adjust times and speeds for the program selected and stops the blender when done. GET OUTTA HERE. I’m obsessed. I can’t even tell you how much pleasure I get from putting everything in, pressing start and walking away and it just turns off automatically. It’s the little things in life guys!

Cauliflower Alfredo Pasta from (@whatsgabycookin)

Make this! You won’t be disappointed.

Cauliflower Alfredo Pasta from (@whatsgabycookin)

Cauliflower Alfredo Pasta

Cauliflower Alfredo Pasta


  • 3 tablespoons butter
  • 1 teaspoon red pepper flakes
  • 8 large cloves garlic, minced
  • 5-6 cups cauliflower florets
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup milk (more or less as needed)
  • 1 lb fettuccine
  • Parmesan cheese
  • Fried sage to garnish


  1. Brown the butter in a large skillet over medium high heat. Once it starts to get lightly brown, add the red pepper flakes and garlic and sauté for 30 seconds until fragrant and the butter is browned. Remove from heat and set aside.
  2. Bring a pot of water to a boil. Add the cauliflower and cook for 8 minutes until fork tender. Once tender, use a slotted spoon and transfer the cauliflower to a Vitamix blender. Add ½ cup of the cooking water and the red pepper and garlic brown butter mixture. Blend until smooth. If it’s still thick, stream in a few tablespoons of milk at a time until smooth and thin. Taste and adjust salt and pepper as needed.
  3. Cook the pasta according to the package directions. Drain and transfer back into the pot. Add the cauliflower sauce and toss to combine. Season with salt, pepper and parmesan and serve with fried sage.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Vitamix All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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  1. Hi,
    I have made many of your dessert recipes, especially the Slutty Brownies. I decided to make your Slutty Brownie Ice Cream Pie for a family Hanukkah dinner. It looked really good after taking off the springform mold; however, even after letting it defrost for well over 20 minutes, I couldn’t cut it. I tried a variety of knives, and after many attempts, we finally sawed through it. Thank goodness both my brother and nephew are dentists, because the pie was so hard I thought someone might break a tooth. If I remember correctly from your post, you did say it could be hard to cut, but I never expected it would be that hard. Any suggestions if I decide to try it again?

  2. SO amazing! Just made this tonight and it was epic! The fried sage makes the dish! Awesome recipe Gaby thanks!

  3. This was delicious! My husband couldn’t believe there was no cream in it! I do have one question though, the ingredients call for 1/2 cup of milk, but the instructions only say to use a tablespoon or two, is this correct? Should I use the 1/2 cup cooking water and few tablespoons of milk as the ingredients instruct?

    1. you should use the 1/2 cup of cooking water, and only as many tablespoons of the milk as needed. It might be a little bit more or less than what’s listed depending on how much cauliflower you used

  4. An easy and delish weeknight meal recipe. I am looking forward to trying this pasta.

  5. We made this last night. Uber yummy and surprisingly creamy. My husband had seconds and that’s unusual for him once he finds out something is hidden (Cauliflower).

  6. Super tasty. I made mine in my brand new cuisinart E8. Merry Christmas to me! It probably wasn’t as creamy as a vita mix would make it but it was delicious!! I’ve never seen linguini like your photo with those lovely curly noodles, I will keep my eye out. The brown butter adds so much more flavor to the recipe. I do weight watchers and this is a much better lighter version of alfredo with out all the heavy cream. How many would you say this recipe serves?

  7. Another great recipe! Rave reviews from my alfredo loving son. The fried sage makes it
    special! Going in for seconds now 😉
    Yum, Yum, Yum!!!

  8. Made this based on my mom’s reccomendation (commenter Sheri) and my oh my I’m glad I did! I was hesitant because I don’t have a Vitamix, but I used a regular, old blender and the consistency was still smooth and creamy. As a side note, I’ve tried with zucchini pasta and the combination was not my favorite. Overall though, this is a recipie I will come back to again and again.

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