Cauliflower Alfredo Sauce with Pasta

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When I create a recipe, I’m always thinking about what different versions of a dish I can suggest to different groups of people.

For instance, sometimes I think about how to make my vegetarian recipes “meaty.”

Or I might toss out some ideas about how to make a dish more family-friendly (something adults can enjoy that kids will also eat!).

I love when—with just a few tweaks—you can make a couple of versions of a meal at the same time, so everyone is satisfied.

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And it’s always a bonus if we get our kids to eat their veggies!

This Cauliflower Alfredo Sauce is one of the most melt-in-your-mouth pasta sauces I’ve ever made.

And I honestly can’t tell the difference between this version and the full-on-million-calorie version.

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Actually, I can tell the difference, oh-so-slightly. And I’m not lying when I say I like this one better.

It’s garlicky, cheesy, and creamy—as you would expect.

But the cauliflower adds a whole new element that deepens the flavor and literally makes you want to eat the sauce with a spoon (nooooo, I’ve never done that 😉).

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And by dividing the sauce in two and adding parsley and pepper to one half and peas to the other, you’ve got a dish that makes both parents and kids happy.

 Grownup version: linguine, parsley + freshly ground black pepper.

Grownup version: linguine, parsley + freshly ground black pepper.

Cauliflower Alfredo Sauce with Pasta

servings: 4

Ingredients:

  • 1 large head cauliflower, broken or cut into bite-size florets (about 5 to 6 cups)
  • 3 cups chicken stock
  • 3 garlic cloves, smashed
  • 4 ounces cream cheese
  • 2 ounces parmesan cheese (about ½ cup)
  • ½ cup heavy cream
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound pasta shells
  • 1 cup frozen peas, thawed

Directions:

  1. Place a large pot of salted water over high heat for cooking the pasta shells. To a second large pot, add the cauliflower, chicken stock, and garlic. Bring this mixture to a simmer, then lower the heat to medium and cook until the cauliflower is very soft—10 to 12 minutes.
  2. Transfer the mixture to a blender and add the cream cheese, parmesan cheese, heavy cream, salt, and pepper, and puree until very smooth.
  3. When the water boils, add the pasta shells and cook according to the package directions; drain when done.
  4. To serve, fold the cauliflower sauce and the peas into the pasta.

Notes:

  • The kid’s version is delicious! But if you want to make it a little more adult, replace the pasta shells with linguine. And instead of folding peas in with the cauliflower sauce, fold in about 2 tablespoons of the parsley. Divide among four bowls and top with parsley and freshly ground black pepper. Voilà!
: @NikkiDinki

: @NikkiDinkiCooking
 

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