Recipe: Cauliflower Alfredo Sauce

I’m sure you’ve heard the old saying: “Don’t judge a recipe post by its title even if it sounds kind of gross.” That’s the saying right….? Anyway, it’s true! Maybe you saw the words “cauliflower” and “alfredo” and thought: ew. Maybe you saw the word “alfredo” and thought YUM, only to be let down when you figured out there’s cauliflower in this version of the delicious, creamy pasta sauce. But this version is delicious and creamy too, I SWEAR, and it’s got the added benefit of a veggie seamlessly mixed in. Win win. Don’t judge. Taste and be amazed.


I originally got inspired to try this out myself when a friend of mine posted a picture of her dinner a few weeks ago. It was honestly gourmet looking: bowtie pasta with some kind of a cream sauce over it, spinach and chicken mixed in. I saw it and thought: I. Must. Eat. That. And when I stopped drooling long enough to read the caption, I realized that that creamy sauce I was so excited about was actually made from cauliflower and–call me a weirdo if you must–I got more excited. What’s better than pasta? Semi-guilt free pasta, that’s what!

So, I tried it out to see for myself, and, of course, so I could tell you guys about it. We are BFFs after all, right? And BFFs don’t let BFFs eat bad food. So hear this: the sauce? Awesome. 10/10 would recommend. The Trader Joe’s black bean rotini I was going to put the sauce on? Worst thing I’ve EVER tasted. 0/10 would recommend. Stay far, far away from this because it is truly AWFUL. See? I told you we were friends 🙂

Here’s the link to the original recipe for the sauce. I followed it exactly, aside from the shrimp part of course as I added chicken instead. I also didn’t quite put 3/4 cup of the pasta water in the sauce, but I did add a little to thin it out some.

Like I said, you probably notice that the pasta in the beginning of those pictures is indeed NOT the same pasta I actually ate. Luckily, before I poured my beloved cauliflower alfredo sauce onto the black bean pasta, I tried a piece (and promptly spit it out because it was so gross), and quickly cooked some regular pasta instead.

Aside from almost causing Black-bean Pastagate 2016, I actually really loved this recipe. It’s easy and quick, and even though it’s “healthy” because of the cauliflower, it’s also “unhealthy” enough to still taste delicious and indulgent. There’s butter and a good amount of cheese in here, so trust me, there’s still a lot of taste and richness in this sauce. Since cauliflower doesn’t have much a flavor anyway, you really can’t taste it at all. Without the cream and flour of a regular alfredo sauce, you’re saving on calories but still getting a really good cheese sauce to dress up your dinner with.

I’m definitely going to make this again, and next time I think I might add some spinach and even bacon to the mix to make it really indulgent. That black bean rotini, though? Yeah…gonna pass on that for the rest of my life. At least this finally proves to me that I don’t like EVERY SINGLE THING that Trader Joe’s sells, which I was starting to believe wholeheartedly.

So try it out! Let me know if you love it too, or if you hate me for making you choke down an often-hated veggie with your beloved pasta. Happy eating!

With love and cauliflower, Bean 

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