Cauliflower Alfredo Pasta
Published April 22, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper
- 8ounces dried short pasta, such as fusilli, rigatoni or cavatappi
- ½small head cauliflower, florets and stems cut into bite-size pieces (about 3 cups/10 ounces)
- 3tablespoons unsalted butter
- 1small shallot, finely chopped
- ¾cup heavy cream
- 1½ounces (about ½ cup) grated Parmigiano-Reggiano, plus more to taste
- Freshly grated nutmeg
- Finely chopped chives or scallions, for topping
- Ricotta, lemon wedges or arugula, for serving (optional)
Nutritional analysis per serving (2 servings)
1111 calories; 65 grams fat; 40 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 102 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 32 grams protein; 954 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the cauliflower. Reserve 1 cup of the pasta cooking water. Drain the pasta and vegetables and return to the pot.
- Step 2
Meanwhile, in a small saucepan over medium, melt 1 tablespoon of butter. Add the shallot and cook, stirring frequently, until softened, about 2 minutes. Add the cream, reduce the heat to low, then cook without boiling, stirring occasionally, until warmed through and slightly thickened, about 2 minutes.
- Step 3
Stir in the Parmigiano-Reggiano and 1 tablespoon of butter. Taste and season with salt, pepper, nutmeg and more Parmigiano, as needed.
- Step 4
Scrape the sauce into the pot with the cooked pasta and cauliflower, splashing in some of the reserved pasta water as needed to thin out the sauce. Add the remaining 1 tablespoon of butter. Over medium heat, toss until the sauce thickens slightly and clings to the pasta. Taste the pasta once more and season with salt, if it needs it.
- Step 5
Serve immediately with a generous sprinkling of chives. Optionally, you can also enjoy this creamy pasta with dollops of cool ricotta, a squeeze of fresh lemon or a handful of arugula on top.
Private Notes
Comments
Drain pasta and cauliflower (and 1/2 cup peas) and leave in strainer. USING THE SAME POT, make cream sauce, dump pasta and veg into sauce and proceed, knowing you have only 1 pot to wash at the end. Lemon zest is a must-have.
Do yourself a favor and just toss the cauliflower with oil, a garlic herb rub or paprika or something, and throw it in the oven at the beginning. Just needs to be there at 425 for like 20 minutes. It’s so much better than boiled cauliflower..
@Chuck Well, sure, but that would be an entirely different recipe. Boiled cauliflower works well with this creamy pasta recipe.
I followed the top comment about consolidating the dishes, which I really appreciated as the parent of a messy one year old. Said one year old does not enjoy most vegetables but devoured this and asked for more. I put the cauliflower into a food processor with a grater insert to get it very finely broken down, and for health and because it’s what I had on hand I substituted whole milk plain greek yogurt for the heavy cream, which worked quite beautifully. Ample squeeze of lemon juice at the end. A winner!
As I was finishing the recipe I thought it was too white, maybe broccoli or spinach should have been added (did not have any on-hand). Nope - this recipe is delicious as written!
I used the one pot method. Otherwise cooked exactly as instructed. Rich and delicious, big hit with the captive audience.