Creamy Alfredo Fettuccine is usually a favorite for many, but that usually means cream, butter, milk, and cheese. If you’re trying to make better choices for your health, choose to use this recipe for Creamy Cauliflower Alfredo Fettuccine instead.
Thankfully, that doesn’t mean you need to give up your bowl of creamy pasta! Try this Fettuccine recipe made with a Cauliflower Alfredo sauce. It’s easy to make and delicious to eat! Serve it over fettuccine made with brown rice, lentils, peas, or chickpeas, or over zucchini or sweet potato noodles and enjoy!
Cauliflower is a nutrient-rich vegetable that is excellent for supporting a strong immune system and optimum health. Cauliflower is incredibly high in vitamin C, K, and B-complex and minerals such as boron, calcium, molybdenum, and tryptophan. It is also a good source of high-quality protein that is easily assimilated into the body. Cauliflower contains powerful anti-cancer compounds, which are particularly beneficial for helping prevent breast, cervical, ovarian, colon, stomach, and prostate cancers.
Cauliflower also contains a compound that has been shown to be effective in the treatment of the Human Papilloma Virus (HPV) and cervical dysplasia. Cauliflower also has excellent anti-inflammatory properties due to its omega-3 and vitamin K content and is an essential food for those trying to prevent chronic inflammation as in fibromyalgia, hepatitis, arthritis, cardiomyopathy, cystic fibrosis, IBS, and Alzheimer’s disease.
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Creamy Cauliflower Alfredo Fettuccine
Equipment
- steamer
- small pan
- blender
Ingredients
- 1/2 head cauliflower about 12 oz, cut into florets
- 1/2 onion finely chopped
- 2 garlic cloves minced
- 3/4 cup almond milk unsweetened
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp parsley fresh, roughly chopped for topping
- 14 oz fettuccine brown rice, or see notes
Instructions
- Place the cauliflower florets in a steamer over a pot of boiling water. Cover with a lid and steam for 5-10 minutes, until tender. Remove and set aside.
- In a small pan, add the onion and cook for 2-3 minutes, until translucent. Add the garlic and cook for another 2 minutes.
- Place the cooked cauliflower, onion, and garlic in a blender and add the unsweetened almond milk, lemon juice, sea salt, and black pepper. Blend until smooth.
- Boil the fettuccine in salted boiling water until al dente. Pour the sauce over the pasta and mix well. Serve with chopped parsley and a sprinkle of black pepper.