Thanks to Good Karma for sponsoring this recipe. I am super excited to use their plant-based milk line for this recipe because it is gluten-free, non-GMO, and dairy free, YAY!
Creamy Fettuccine Cauliflower Alfredo is absolutely rich and bursting with flavor, gluten-free, and a healthier recipe of a classic comfort food dish!
Creamy Fettuccine Cauliflower Alfredo is one of those recipes you say really?
And I can tell you, really. This sauce is so close to the higher fat version filled with butter and cream, you really can’t tell! But, since this recipe it is made with healthy ingredients like c-a-u-l-i-f-l-o-w-e-r and a plant-based milk, I was more than a bit skeptical.
One of my top goals for this website is to share healthier comfort food recipes. More indulgent straight up classic comfort foods will always be here, but let’s admit we all need to lighten things up and eat well.
Healthier Alfredo sauce goals are possible! Once the blender stops, just know that the taste and texture of this alfredo sauce is absolutely right, creamy, and full of flavor. I licked the spoon over and over, for real. Yum!
- 1 pound fettuccine pasta gluten-free brand of choice or regular fettuccine
- 7 cups veggie stock and/or water
- 1 medium cauliflower (6 cups) cut into pieces
- 2 tablespoons butter
- 1 large shallot finely minced
- 1/4 teaspoon nutmeg freshly grated
- 1 teaspoon garlic powder
- 1 teaspoon kosher sea salt
- 1 teaspoon fresh cracked pepper
- 1/2 cup unsweetened plant-based milk -Good Karma or regular milk
- 1/4 cup grated parmesan cheese
- 1/2 cup fresh parsley finely chopped
Saute' minced shallot, garlic powder, nutmeg, salt, and pepper in butter in large non-stick skillet over medium heat. Cook until the shallot is just turning brown, tender and soft. Remove from heat and set aside.
In a large pot, bring the veggie stock/water to a boil. Add all the cauliflower in and boil for 7-10 minutes until fork tender. Turn off heat, don’t drain the cauliflower.
In a high-speed blender, add the cauliflower, 1 cup of the veggie cooking broth, sautéed shallot/butter, salt, pepper, milk, garlic powder, parmesan cheese, and puree on high until very smooth. Stop the blender and push down the ingredients as needed. Pour the sauce, back into the pan you cooked the shallot/butter.
Boil your fettuccine pasta in the same pot as you cooked the cauliflower, add more water to cover the pasta if needed. Drain the pasta, add to the large skillet with the sauce, using tongs stir to combine.
Turn the heat to low on the skillet with the sauce and pasta.
Serve warm, and garnish with parsley and more parmesan cheese.
So let’s talk about plant-based flax milk for a minute shall we?
When I heard about this product, I was so happy to learn that:
Yes, you can safely cook and bake with Good Karma products. In most cases, you can substitute flax milk for dairy milk in your favorite recipes.
And, although flax milks were not specifically formulated to act as coffee creamers, they can be mixed with hot or cold beverages as desired.
Flax milk is a major-allergen-free, non-dairy milk alternative with a smooth and creamy texture and delicious taste. Since it is produced with high-quality cold-pressed flaxseed oil, flax milk varieties also have 1200mg of Omega-3s per serving. Plus each serving of products has 30% of the FDA recommended daily value for Calcium.
So there you have it, and it is all GOOD!
Thanks again to Good Karma Foods for sponsoring this post for Creamy Fettuccine Cauliflower Alfredo and for partnering with Delicious Table to use their flaxmilk for this recipe.
Everyone loves a creamy alfredo sauce over hot fettuccine noodles, but because I normally make it with a block of cream cheese (I mean really?), tons of butter, and grated cheese, this is not healthy at all. My husband and I are always striving to eat better, and enjoy healthier comfort foods. The good news to report is that not only did he love this recipe, he had seconds and said, “Are you going to make this again?” Yes, oh yes I will!
All the Best,
For more healthy recipe ideas, try my Grilled Asparagus and Gremolata Topping