Cauliflower Alfredo Mac
Creamy cauliflower alfredo sauce with macaroni for a healthier twist on classic comfort food.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 medium cauliflower, chopped into florets
- 2 cups elbow macaroni
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup milk (or almond milk for vegan)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 tbsp butter (or olive oil for vegan)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large pot, bring water to a boil. Add cauliflower florets and cook for 5-7 minutes until tender. Drain.
In a blender, combine cooked cauliflower, garlic, vegetable broth, milk, Parmesan cheese, butter, salt, pepper, and nutmeg. Blend until smooth and creamy.
Pour the cauliflower alfredo sauce into a large saucepan over medium heat. Stir occasionally and let it simmer for 3-5 minutes until slightly thickened.
Add the cooked macaroni to the sauce and stir well to coat evenly. Cook for another 2 minutes to let the flavors meld.
Garnish with fresh parsley and serve warm.
Chef's Tips
- Extra Creaminess: For a richer sauce, add a splash of heavy cream or coconut milk.
- Cheesy Option: Stir in some shredded cheddar or mozzarella for extra cheesiness.
- Protein Boost: Add grilled chicken or sautéed shrimp for a protein-packed meal.
- Gluten-Free: Use gluten-free pasta for a gluten-free version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
