Whole-Wheat Cauliflower Alfredo

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This dish is unbelievably rich, creamy, and also vegan.


  • 2 cups small cauliflower florets
  • 2 cloves garlic
  • 8 ounces whole-wheat fettuccine
  • 1⁄2 cup “no-chicken” broth (see Tip) or vegetable broth
  • 1⁄4 cup plain unsweetened almond milk
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground white or black pepper
  • 1⁄4 cup chopped fresh herbs, such as chives, basil and/or parsley
  1. Preparation:
    1. Bring 1-inch water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, about 10 minutes.
    2. Meanwhile, bring a large saucepan of water to a boil. Cook fettuccine according to package directions. Drain well. Return the pasta to the pot.
    3. Transfer the cauliflower and garlic to a blender. Add broth, almond milk, oil, mustard, salt and pepper. Blend until very smooth and creamy. Pour the sauce over the pasta and toss to coat. Serve topped with herbs.