Creamy Blender Cauliflower Alfredo
Ingredients
- 1 small head cauliflower, cut into florets (about 4 cups)
- 2 tbsp butter or olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk (or unsweetened almond milk)
- 1/2 cup reserved cooking water (from cauliflower)
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- optional: pinch of nutmeg or red pepper flakes for depth
- optional for serving: extra Parmesan, chopped parsley, or lemon zest
Method
Steam the cauliflower.
- Bring a pot of water to a boil and add cauliflower florets. Cook for 6–8 minutes, until tender. Drain, reserving ½ cup of the cooking water.
Sauté the garlic.
- In a small pan, melt butter (or heat olive oil) over medium heat. Add garlic and cook for 30 seconds, just until fragrant.
Blend it smooth.
- Add steamed cauliflower, sautéed garlic, Parmesan, milk, reserved cooking water, salt, and pepper to a blender. Blend on high until smooth and creamy, about 1 minute. Adjust consistency with more milk or water if needed.
Season and serve.
- Taste and adjust seasoning. Pour over warm pasta, roasted veggies, or grilled chicken. Finish with extra Parmesan, cracked pepper, or a hint of lemon zest for brightness.
Notes
Helpful Tips
- Make it vegan: Swap butter for olive oil, milk for plant-based, and Parmesan for nutritional yeast.
- Prep ahead: Keeps in the fridge for up to 4 days — reheat gently with a splash of milk.
- Go bold: Add roasted garlic or a spoonful of cream cheese for extra depth.
- Family favorite: Toss with fettuccine, broccoli, or shredded rotisserie chicken for a fast dinner.
- Double/Triple it: Freeze leftovers in a silicone tray for quick future meals.