Cauliflower Alfredo Whole-Grain

How to Make Cauliflower Alfredo Whole-Grain

1. 1

   Step 1: Cook the whole-grain pasta

   Bring a large pot of salted water to a rolling boil and cook the whole-grain pasta according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside while you make the sauce.

   For this step

   • 12 ozWhole-grain pasta (spaghetti, penne, or similar)
   
2. 2

   Step 2: Sauté garlic and simmer cauliflower

   In a medium saucepan over medium heat, warm the olive oil and gently sautée the smashed garlic until fragrant, about 30–45 seconds. Add the cauliflower florets and vegetable broth, bring to a simmer, cover, and cook until the cauliflower is very tender and easily pierced with a fork, about 10–12 minutes.

   For this step

   • 4 cupsCauliflower florets (about 1 medium head)
   • 1 1/2 cupsLow-sodium vegetable broth
   • 1 tbspExtra-virgin olive oil
   • 3 clovesGarlic cloves, peeled and smashed
   
3. 3

   Step 3: Blend to a silky cauliflower cream

   Transfer the cooked cauliflower, garlic, and most of the cooking liquid to a blender. Add the almond milk and nutritional yeast, then blend on high until completely smooth and creamy, about 1–2 minutes. If the sauce is too thick, add a few tablespoons of the reserved pasta water and blend again to reach a silky consistency.

   For this step

   • 1 cupUnsweetened almond milk (or low-fat milk)
   • 1/4 cupNutritional yeast (or grated Parmesan)
   
4. 4

   Step 4: Toss pasta with sauce and season

   Return the drained pasta to the pot over low heat and pour in the cauliflower Alfredo, tossing to coat evenly. Stir in lemon juice, then season to taste with kosher salt and freshly ground black pepper; use reserved pasta water, 1 tablespoon at a time, to loosen the sauce if needed.

   For this step

   • 1 tbspFresh lemon juice
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
5. 5

   Step 5: Finish and serve

   Divide the pasta among warm bowls and serve immediately, offering extra nutritional yeast or grated Parmesan at the table if desired. Leftovers keep refrigerated for up to 3 days; gently reheat with a splash of water or milk to restore creaminess.
   

1. Bring a large pot of salted water to a rolling boil and cook the whole-grain pasta according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside while you make the sauce.
2. In a medium saucepan over medium heat, warm the olive oil and gently sautée the smashed garlic until fragrant, about 30–45 seconds. Add the cauliflower florets and vegetable broth, bring to a simmer, cover, and cook until the cauliflower is very tender and easily pierced with a fork, about 10–12 minutes.
3. Transfer the cooked cauliflower, garlic, and most of the cooking liquid to a blender. Add the almond milk and nutritional yeast, then blend on high until completely smooth and creamy, about 1–2 minutes. If the sauce is too thick, add a few tablespoons of the reserved pasta water and blend again to reach a silky consistency.
4. Return the drained pasta to the pot over low heat and pour in the cauliflower Alfredo, tossing to coat evenly. Stir in lemon juice, then season to taste with kosher salt and freshly ground black pepper; use reserved pasta water, 1 tablespoon at a time, to loosen the sauce if needed.
5. Divide the pasta among warm bowls and serve immediately, offering extra nutritional yeast or grated Parmesan at the table if desired. Leftovers keep refrigerated for up to 3 days; gently reheat with a splash of water or milk to restore creaminess.