Cauliflower Alfredo Pasta
A creamy cauliflower Alfredo-style pasta made with brown butter, garlic, red pepper flakes, and blended cauliflower, finished with Parmesan and crispy fried sage.
Servings: 6 servings
Ingredients
- 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
- ½ cup milk either regular milk, unflavored and unsweetened nut milk
- 1 lb fettuccine
- Parmesan cheese
- Fried sage to garnish
Instructions
- Brown the butter in a large skillet over medium-high heat. Once it starts to get lightly browned, 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.
- 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 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.
- 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.
Notes
- Watch the brown butter closely. Cook until lightly golden and nutty, then remove it from the heat before it burns.
- Keep an eye on the garlic. Garlic can brown quickly in hot butter, so stir frequently and avoid letting it burn.
- Cook the cauliflower until fork-tender. Tender florets blend more easily into a smooth, creamy sauce.
- Reserve the cauliflower cooking water. Add the reserved ½ cup to the blender first, then adjust the consistency as needed.
- Blend until completely smooth. Give the cauliflower enough time in the blender to create a silky sauce without visible pieces.
- Add milk gradually. If the sauce is too thick, add a few tablespoons at a time until it reaches your preferred consistency.
- Season before tossing with pasta. Taste the blended sauce and adjust the salt and pepper before combining everything.
- Fry the sage until crispy. Heat a thin layer of olive oil or butter in a small skillet over medium heat. Add fresh sage leaves in a single layer and fry for about 15–30 seconds per side, until crisp. Transfer to a paper towel to drain, then sprinkle over the finished pasta just before serving for a delicious, savory crunch.
Nutrition (estimated)
Calories: 380kcal | Carbohydrates: 60g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 100mg | Potassium: 488mg | Fiber: 4g | Sugar: 4g | Vitamin A: 354IU | Vitamin C: 41mg | Calcium: 80mg | Iron: 2mg