Creamy Cauliflower Alfredo Pasta

By Tasty · 30 min

Ingredients

Instructions

1. Boil cauliflower florets in lightly salted water for 10–12 minutes, until very tender when pierced with a fork. Drain well and set aside.
2. Cook the pasta in well-salted boiling water until al dente, 8–10 minutes. Before draining, reserve 1 cup of the cooking water.
3. Blend the cauliflower with the vegetable broth and milk for 1–2 minutes, until completely smooth. Vent the blender lid and cover the opening with a towel.
4. Melt the butter in a large skillet over medium heat. Add the garlic and cook 30–60 seconds, until fragrant but not browned.
5. Pour in the blended cauliflower and stir. Add the Parmesan, ½ teaspoon kosher salt, black pepper and nutmeg, and stir constantly for 2–3 minutes, until the cheese has melted and the sauce is smooth.
6. Add the drained pasta to the skillet and toss over medium heat for 1–2 minutes, until coated. If the sauce is too thick, add reserved pasta water 2 tablespoons at a time until it reaches the right consistency.
7. Divide among 4 bowls and top with parsley and extra Parmesan.

Summarized from Tasty's video. Watch it for the details.

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GarlicCheeseMilkParmesan cheesePastaCauliflower