Cauliflower Alfredo Fettuccine

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Cauliflower Alfredo Fettuccine


  • 1 box Cappello's Fettuccine
  • 8 cups water or vegetable broth
  • 5-6 cups cauliflower florets
  • 1 cup almond milk
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • dash nutmeg
  • 1/2 cup parmesan, vegan or regular
  • 3/4 cup peas


  • Bring 8 cups of water or vegetable broth to boil and cook the cauliflower until fork tender, 10-15 minutes.
  • Remove 1 cup of the cooking liquid and set aside before draining then add the drained cauliflower to a high-speed blender.
  • Add in almond milk, salt, garlic powder, nutmeg and parmesan and blend until smooth, adding in small amounts of the cooking liquid to thin-out the sauce until you reach desired consistency.
  • Add 1 package of fettuccine to 3-4 quarts of boiling water. Stir to separate strands.
  • Fettuccine will cook al dente in approximately 90 seconds.
  • Drain, then add to a bowl with the cauliflower sauce and peas.
  • Top with flaky salt and pepper; serve immediately.

Kids Can Do

  • Measure the ingredients
  • Blend the sauce
  • Sprinkle the salt