Cauliflower Alfredo Sauce
on Jan 12, 2022, Updated Apr 02, 2024
This easy cauliflower alfredo sauce recipe is so incredibly delicious you will want to lick it from the spoon! Try this veggie packed cauliflower sauce the next time you make pasta.
This ultra creamy cauliflower Alfredo sauce has fast become one of my favorite sauces to make.
It is velvety smooth, rich and cheesy, and secretly full of veggies. If you haven’t tried making cauliflower cream sauce, it is a must have!
Ingredients needed to make cauliflower sauce
- 1 head of cauliflower
- fresh garlic
- milk
- fresh grated parmesan cheese
- salt and pepper
- cornstarch
How to make cauliflower alfredo sauce
Step 1: cut up your cauliflower into florets and place in a strainer along with the whole garlic cloves.
Place the strainer over a pot with 2 inches of water and cover with a lid. Steam the florets until fork tender.
Read more on my post on How to Steam Cauliflower for this easy method that I use instead of an actual steamer.
Step 2: once the cauliflower and garlic are finished steaming, add the milk, cauliflower, and garlic to a blender or food processor.
Blend the mixture until smooth.
I suggest using a high powered blender like a vitamix or blendtec for best results. This will result in velvety smooth texture with no lumps or gritty taste. A strong food processor will work well too.
Step 3: Transfer the sauce from the blender to a large skillet or pot.
Step 4: Heat the cauliflower sauce to medium high and the cornstarch. This will thicken the sauce up.
Step 5: Whisk the cornstarch into the cauliflower mixture until the sauce thickens (around 5 minutes).
Step 6: Stir in your freshly grated parmesan cheese, then salt and pepper to taste.
Continue stirring until the cauliflower Alfredo sauce is thick and creamy.
Serve over pasta of choice.
We love shells, fettuccini, or elbow noodles. Any pasta would work!
This sauce is incredible served over fettuccini with a side of fresh broccoli.
This is one of the most incredible things I have ever tasted.
I want to just drink this cauliflower sauce from a bowl and just call it soup!
It is so very insanely creamy and decadent. Even my kids gobble it up!
This cauliflower Alfredo sauce is sure to be a hit with your family!
I made this cauliflower alfredo sauce to use as a base in my Cauliflower Alfredo Pasta Bake and it’s basically LIFE CHANGING.
I could eat this sauce as a soup. By itself. Every single day.
Seriously such an easy to make sauce with tons of hidden veggies (try this one on your kids!)
I’m even thinking of putting it on pizza for the sauce!
This sauce is super thick and makes a large batch, so there is plenty to go around!
More delicious cauliflower recipes
Looking for more ways to enjoy cauliflower?
Cauliflower Alfredo Sauce Recipe
Ingredients
- 1 head of cauliflower, cut into florets
- 10 cloves of garlic, left whole
- 3 cups 2% milk
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons cornstarch
- 1 ½ cups parmesan cheese, freshly grated
Instructions
- Steam the cauliflower florets and whole garlic cloves together until fork tender
- Once steamed, add the cauliflower and garlic to a high speed blender or food processor
- Add the milk and puree until smooth
- Transfer the cauliflower sauce to a large skillet or pot
- Heat the sauce to medium high heat and add the cornstarch
- Whisk until thickened (around 5 minutes)
- Stir in the fresh grated parmesan cheese, then salt and pepper to taste
- Continue stirring until the Alfredo sauce is creamy and thick
- Serve over pasta of choice
I roasted my cauliflower and garlic with a drizzle of olive oil wrapped in aluminum foil instead of steaming, and the resulting sauce is amazing! Will definitely use this often!
So glad you enjoyed the recipe! Roasting the cauliflower sounds delicious
This sounds delicious-I can’t wait to try it! Do you think frozen cauliflower would work as well?
I would not recommend frozen cauliflower for this recipe as it would have more water content.
Looks great, could you freeze this sauce?
I use this recipe all kinds of ways. Like to use l/2&l/2 instead of 2% milk and add half a packet of dry ranch dressing mix
What’s the serving size?? 1 cup? 1/2 cup?? Counting macros so it would be helpful to know. I usually just cook for myself.
You can see how many servings at the top of the nutritional information. So the information is for 1/6th of the recipe.
Can we store this sauce? If yes, then for how long?
You could store leftovers in the fridge, just use within 3 days I would think.
Can I use cauliflower rice instead of a head of cauliglower
You could, but unfortunately I do not know what quantity you would need.
I know I’m late to this party, but this recipe was amazing! Used almond milk and a little avocado butter and it was delicious!
So glad you enjoyed the recipe!!
Ooh sounds good! Did you just use plain almond milk?
This looks delicious! But I can’t have liquid dairy…do you think I could sub almond milk for the 2% milk?
I am not sure if it would work or not! Perhaps someone here has tried it and can comment?
This was excellent! I added a good amount more of salt and parmesan but overall still a great dish!
Glad you enjoyed the recipe!