Cauliflower is proving yet again, it can be anything! A no cream version of Alfredo which is just all soul. This recipe will make your taste buds dance and sing, while also knowing you are having a meal filled with goodness! This will be most definitely on high rotation in my household!

Cauliflower Alfredo Pasta (V)

Serves 5 | Calories 240 | Fat 3.7g | C 40.7g | Protein 6.7g



  • Packet of spaghetti or Fettuccine
  • Head of cauliflower roughly chopped
  • 4 cloves of garlic
  • 3 inch piece of Parmesan cheese
  • 1 L of vegetable stock or chicken bone broth
  • 1tbsp butter
  • Five spring onions sliced
  • Your favourite greens combo


My favourites are;
– Asparagus & peas
– Asparagus & Edamame
– Broccoli



  1. Heat a large pot of water to boiling point, add salt before, then add your pasta. Cook till al dente. Drain and set aside.
  2. In a medium saucepan, add your cauliflower, stock, garlic, and cheese and boil until the cauliflower is super soft. This will roughly take 15 minutes. Season with salt and pepper.
  3. Use a slotted spoon and add a mixture to a blender and Blitz. Add the stock gradually to work out the desired consistency of your sauce.
  4. If using broccoli for your greens, blanch first.
  5. In a frying pan, add your butter and spring onions and cook for a minute before adding your greens and cooking for another two minutes.
  6. Add your pasta and sauce to the greens before serving. Season with salt, pepper. Garnish with parsley or Parmesan.

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