Cauliflower Fettuccine Alfredo

Cauliflower Fettuccine Alfredo


"Dr. Oz recommended cauliflower sauce in place of Alfredo. A little cream, red pepper, and garlic can be added for flavor. Let me know if you have any suggestions to improve color or taste. Garnish with more Parmesan cheese if desired."
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1 h 25 m servings 258 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower to steamer, cover, and steam until tender, about 20 minutes. Cool cauliflower until cool enough to handle, about 15 minutes.
  2. Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 10 minutes. Pour chicken stock over shallot; cook until heated through, about 3 minutes. Remove skillet from heat and cool, about 15 minutes.
  3. Stir cauliflower into shallot mixture; blend using a hand blender until sauce is smooth and silky. Season sauce with salt and pepper.
  4. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring water back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain.
  5. Toss pasta with sauce in a bowl until evenly coated. Sprinkle Parmesan cheese over pasta.


  • Cook's Note:
  • A standard blender can also be used to make the sauce.
  • If the sauce seems too thick, add a little water or broth. If it's too thin, simply simmer until it reduces and thickens.


Read all reviews 5
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Great alternative to heavy Alfredo sauce. I didn't have shallots, but used 1/4 of a chopped onion and 3 cloves of chopped garlic. I also melted 3 tablespoons of the Parmesan cheese into the sau...

Very tasty with chicken also! I added a clove of garlic in with the onion (didn't have shallots). I also added about 1/4 cup more chicken stock while I puréed it in the food processor to smooth ...

This recipe is a good alternative. I'll make it again with some changes. It's defenitely a good starting point.

A novel way to make an Alfredo sauce but it needs more flavor. I microwaved the cauliflower and puréed it in my cuisanart adding some half and half until smooth. I added some minced garlic to ...

Very good! I added a little bit of milk because it was thick.

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