Creamy Cauliflower Alfredo pairs perfectly with your favorite pasta. This lightened up version of the classic sauce is smooth and silky without containing a drop of butter or dairy. (Recipe makes enough sauce for one pound of pasta.)
Meanwhile, in a small skillet, heat the olive oil over medium heat. Add the garlic and saute for about 30 seconds until fragrant. Be careful not to burn the garlic since that will make the sauce bitter. Remove from the heat and set aside.
Cook the cauliflower in the pot of boiling water until fork-tender, then drain, reserving one cup of the cooking water. (You can also reserve the rest of the water for cooking the pasta.)
In a high-speed blender, add the garlic, cauliflower, non-dairy milk, reserved cooking water, lemon juice, and lemon zest. Blend until completely smooth. Taste and add salt and pepper, then blend for a few more seconds.
Pour the hot sauce over cooked pasta and toss well to coat. Garnish with parsley, if desired, and serve immediately.
Nutrition facts are for the sauce only and do not include data for the pasta.Ways to customize this sauce:
For a cheesier flavor, add a few tablespoons of nutritional yeast. Or try a vegan Parmesan alternative such as the ones made by Violife or Follow Your Heart.
Sprinkle in some freshly grated nutmeg, which is a component in a classic béchamel sauce.
For a little spice, add some crushed red pepper flakes when serving.
In place of the optional parsley garnish, try other fresh herbs you enjoy such as basil, oregano, or tarragon.
Serving suggestions:This recipe makes enough sauce for one pound of pasta. While alfredo is traditionally served with fettucine, you can use whatever shape of pasta you prefer such as penne or linguini. In addition, you can add sauteed mushrooms, spinach, or peas to the pasta before adding the sauce for extra color and flavor.Or you can serve Cauliflower Alfredo sauce over zucchini noodles or spaghetti squash. It's also delicious over baked potatoes and steamed vegetables.Storing and freezing:Leftover sauce can be covered and refrigerated for 2-3 days or frozen for up to 3 months. Freeze in mason jars or glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.To reheat, first defrost the frozen container of sauce in the refrigerator overnight. Then reheat it in a pot on the stove or in a microwave-safe bowl.