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Cauliflower Alfredo with Peas

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Author Samantha @MyKitchenLove


  • 3 cloves garlic roughly chopped
  • 1 large head of cauliflower stem and leaves removed, roughly chopped
  • 1 cup chicken or vegetable broth or water, but broth will taste better
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 1/2-1 cup whole milk
  • 1/4-1/2 cup finely grated parmesan cheese plus more for serving
  • 1 lb 454 grams of fettuccine
  • 1 cup frozen canned, or fresh peas
  • fresh ground pepper to taste
  • 1 tsp chopped fresh parsley to garnish optional


  1. Place garlic, cauliflower, and chicken broth in a large saucepan with a lid. Bring to a boil, reduce heat to medium-low and cook for 8-10 minutes (or until cauliflower is tender and soft).
  2. Carefully transfer contents of saucepan to a blender or a food processor (blend will result in a smoother consistency).
  3. Add salt, butter, 1/2 cup milk, and parmesan cheese. Blend on high until desired consistency is reached (I prefer a smooth texture). Add in remaining 1/2 cup milk if sauce is too thick. Taste and season with more salt if required.
  4. Meanwhile, cook fettuccine as per package instructions, adding peas with 1 minute left in the cooking time. Drain pasta and peas. Toss with cauliflower alfredo sauce.
  5. Garnish with more parmesan and/or chopped fresh parsley if desired.