Creamy Cauliflower Alfredo (Dairy-free, Nut-free)

This creamy Alfredo sauce is deceptively healthy.


In lieu of the heavy cream, butter and cheese found in traditional Alfredo sauce, this particular version gets its creamy texture from pureed cauliflower! Cauliflower is the ultimate “chameleon” of vegetables–> it can easily transform into rice, pizza crust or a creamy sauce, like this one.

You may recall that I’ve tried making this type of sauce on a number of occasions in the past, but it always tasted a little too “healthy” for my standards. As most of you know, I like my healthy food to taste as close to the original version as possible, so I can serve it to my family and friends without getting any weird looks! If it doesn’t taste good, no one will want to eat it… not even me.

I think the key to this sauce is slightly over-cooking the cauliflower, so that it’s very soft and easily blended. In situations like this, I’m not concerned with losing a few nutrients by over-cooking, because the true benefit of eating this sauce is that it’s replacing something that could be harmful to the body. By avoiding the heavy cream, butter and cheese found in traditional Fettuccine Alfredo, you’ll be doing your body a huge favor every time you choose this sauce, instead!

Your taste buds will be pretty happy, too.

This low-fat creamy sauce is dairy-free and nut-free, making it the perfect topping for your favorite pasta or vegetables. I could see it being delicious in a homemade lasagna, or even over a white pizza, too! The options are endless.

Creamy Cauliflower Alfredo
makes 2 cups

Adapted from Pinch of Yum


1 teaspoon coconut oil, or butter
2 cloves garlic, minced
12 ounces cauliflower florets
1 cup water
1/2 teaspoon fine Himalayan salt, or more to taste
black pepper, to taste


Saute the minced garlic in the coconut oil or butter in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned. Add the 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes, until the cauliflower is fork-tender and very soft.

Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids– the steam pressure can blow the lid off your blender!) Season with additional salt and pepper, if desired, and serve hot. SONY DSC

Note: Keep in mind that this sauce will need additional salt if served over plain pasta or steamed vegetables, as the flavor will get diluted. If you plan on adding another salt source, such as Parmesan cheese, the additional salt may not be necessary.

4.9 from 31 reviews
Creamy Cauliflower Alfredo (Dairy-free, Nut-free)
Prep time: 
Total time: 
Serves: 2-4
A creamy, dairy-free sauce that's perfect over noodles or vegetables!
  • 1 teaspoon coconut oil, or butter
  • 2 cloves garlic, minced
  • 12 ounces cauliflower florets
  • 1 cup water
  • ½ teaspoon fine Himalayan salt, or more to taste
  • black pepper, to taste
  1. Saute the minced garlic in the coconut oil or butter in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned.
  2. Add the 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that's okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes, until the cauliflower is fork-tender and very soft.
  3. Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids-- the steam pressure can blow the lid off your blender!)
  4. Season with additional salt and pepper, if desired, and serve hot.
Keep in mind that this sauce will need additional salt if served over plain pasta or steamed vegetables, as the flavor will get diluted. If you plan on adding another salt source, such as Parmesan cheese, the additional salt may not be necessary.

This sauce is delicious on its own, but it can be extra-tasty with a few add-ins. A few ideas are listed below, but feel free to get creative!

Optional Add-Ins:

  • A generous topping of freshly grated Pecorino Romano or Parmesan, for an authentic-tasting Alfredo sauce.
  • Sun-dried tomatoes and fresh spinach.
  • Sauteed mushrooms and roasted broccoli.
  • Nutritional yeast, for a dairy-free “cheesy” flavor.


Reader Feedback: Are you a fan of creamy Alfredo sauce?


125 comments to Creamy Cauliflower Alfredo (Dairy-free, Nut-free)

  • oh my god this looks so good i think i’m going to drawn my keyboard in my own drool!!! gotta try this asap – possibly next weekend, thanks so much for your inspirational and extremely tempting recipes.

  • Looks and sounds delicious. I’ve been looking for something new to try with my pasta. Thanks for the suggestion.

  • Kristina

    Looks amazing, and want to Pin it but don’t see a Pinterest button, wonder if I’m overlooking it?

    • Megan

      Thanks, Kristina! The “Pin It” button is always located directly under the “Reader Feedback” section, right at the bottom of the post.

  • wicked! this looks and sounds delish. might have to try it tonight :)

  • Looks yum and perfect for the head of cauliflower in my fridge begging to be used up. Are the noodles gluten free? What type of noodles do you prefer?

    • Megan

      When we want traditional pasta, we’ll go for spelt noodles, since they have a lower gluten content and seem to digest well. Brown rice pasta would probably be a good gluten-free option, too. We’ve also tried this with spaghetti squash and sauteed zucchini “noodles” and both versions were tasty, if you want a totally grain-free option!

  • Yum! I’ve been looking for a good, easy cauliflower alfredo sauce and this just might be it! I’m definitely going to try it with the nutritional yeast!

  • Love this! My alfredo sauce is cashew based and I’ve been looking for a lighter version.. can’t wait to try!

  • Fit n Fifty

    Megan – I cannot wait to try this. Craving some comfort food. What kind of noodles are you serving this with?

    • Megan

      I used some spelt fettuccine noodles for the photos, but my husband usually prefers spelt angel hair pasta on non-photo days. :) For a grain-free option, you could use spaghetti squash or spiralized zucchini noodles!

  • Jenny

    FYI, chocolate covered katie posted this recipe 3 days ago.

    • Marie

      …and multiple other food bloggers have posted a version of it as well. Katie adapted it from somewhere, but never gave credit. At least Megan did.

  • This looks absolutely delicious! I have to but some of the ingredients to make this asap!

  • TeaJae

    Wonderful if you only knew Megan how much I LOVE Alfredo Sauce I’ve always wanted an alternative that was yummy, will be trying this. Cauliflower what a sneaky little secret.

  • Patricia

    I tried this with quinoa spaghetti. I added in some sauteed mushrooms – a delicious addition. I also splashed in some coconut milk for extra creaminess.

  • Lorrie

    Thank you! I made this last night with with spaghetti squash. It was yummy! I can finally eat Alfredo sauce.

  • Nancy M.

    We made this sauce for dinner last night. It’s amazing! My family had no idea they were eating cauliflower. Thanks!

  • I can’t wait to try this. Looks so good!

  • Julie

    Another favorite. I was skeptical at first. I couldn’t see how those ingredients would transpire into alfredo. WOW! I was wrong. This is a must try recipe.

  • Julie

    And also, I used rutabaga for the noodles. I used my paderno spiral slicer to it into “noodles”. Then I cooked my rutabaga noodles with 2 Tbsp of butter until they were soft. EXCELLENT!!!

  • julia june

    In the middle of trying this recipe…How many cups of cauliflower, would you say?

  • Priscilla

    I made this for my boys and they loved it! I added wild caught shrimp sateed in ghee, lemon, and garlic and topped this over my quinoa pasta, it was delicious! My son is on a gf cf diet and he usually won’t eat cauliflower but he ate every bite.

  • marlies

    I made this last night and it was amazing! I just wanted to spoon it into my mouth instead of adding it to anything haha :) I added nutritional yeast and also some yellow miso paste and loved it

  • Rebecca Greenlaw

    holy wicked! Alfredo is my favorite sauce… Have not had it in 3 years because I have totally changed my diet. so when I saw this, I had to try it! I made it tonight and had my aunt & uncle over.. They absolutely loved it! And so did I! finally! And Alfredo sauce I can have! … That actually might have tasted better than the real thing.. just saying. thanks for the recipe! I use a lot of your recipes, I use allllll the time!

  • Suzi

    Thank you! I just tried this (too) and am feeling the same as others. Its Awesome!! Its a total comfort food!

  • Sarah Burns

    This was so amazing! I’ll make this forever! Thank you so much!

  • Diane

    I have to admit, I was a doubter, but so glad to have been wrong. This is a FABULOUS recipe. I LOVE alfredo sauce, but it does NOT like me. This is actually better because it is not as heavy as the heavy cream kind, but still has the same great taste. Thanks a bunch!!

  • This recipe is amazing, I put it over steamed broccoli. Can’t wait to try the rest with something else this week.

  • EmilyF

    I posted on facebook :)

  • Taryn

    I made this with zucchini pasta and also added some sautéed mushrooms and basil – it was delicious! Even my husband thought it was fabulous – and the leftovers were just as good ( maybe even better). I was raised in a Italian family and this brought me back to my childhood – thanks!

  • Dana

    How much is 12 oz cauliflower?

    • Megan

      It’s difficult to measure cauliflower in cups, since it can vary drastically depending on the size you chop your florets. I’d guess that 12 oz. is about 1 1/2-2 cups of florets.

  • Lili Hastings

    OMG! I just made this and am blown away at how AMAZING this tastes! I love it! Thank you so much

  • Kryste

    Very cool! I never liked cauliflower until I tried out the low-carb thing a few years ago. Turning it into a sauce, though? Totally new to me! Also seems very cheap! I just may be trying this out this week. :D

  • Absolutely loved it. Tried it just tonight and this is a keeper. Thanks!

  • Nancy

    Made mine a little too thick – looked like the “mashed potato” recipe that went around a few years ago. No worries! I just added a bit of noodle water and it thinned out perfectly. THANKS!!!

  • […] meals for which I have recipes for you. The first is a recipe for a cauliflower based alfredo sauce which is dairy and nut free from Detoxinista. It is absolutely delicious. I’m not a big fan of cauliflower, but turned into a sauce […]

  • Annabelle

    I just made this and it was delicious! Will be making again! :)

  • Susan

    Made this tonight – amazing! Thank you!

  • […] used this recipe for the pasta sauce: http://detoxinista.com/2013/05/creamy-cauliflower-alfredo-dairy-free-nut-free/ Except I added some sage and a good amount of black pepper. It was super filling and very […]

  • Amy

    How would you add sun dried tomatoes? Would you chop and add at the last minute, or would you combine in the blender? I make mashed cauliflower all the time with garlic–this looks very similar.

  • Loved it! I added nooch and served it with peas and whole-wheat shells. So delish!

  • Anna

    I made this tonight! Utterly delicious!!!! I added some diced butternut, zucchini and bacon after i blended it and some black pepper! Even my husband loved it. For myself i would just pour the sauce over some roast veggies. It is sooooo filling. Thank you so much, this is going to become one of our staples!

  • […] food using cauliflower (WHY are they so big when you only ever need 1/4 of it??) – a creamy pasta sauce that needs a good handful of parmesan or nutritional yeast, or as a soup base with basil and […]

  • Nicole

    I made this last night and it’s amazing, thank you for the recipe. Finally able to eat one of my faves guilt-free! Mine came out a bit bland, I used more garlic than suggested and also salt and a bit of Parmesan cheese but it still lacked something. Any suggestions?

  • asia

    Excellent recipe and healthy too. Satisfies the craving for olive gardens alfredo, living in UK.

  • […] got the recipe from this blog. I love a lot of the Detoxinista’s recipes. She’s great. And so is this freaking […]

  • Britt P.

    This is a terrific recipe! I am pregnant and have an aversion to dairy, so I wanted to try this out. It turned out great! I am very impressed! I did skip the garlic because I have an aversion to that too at the moment, and I added a little chicken bullion to the cauliflower while it cooked, and it turned out just fine for me. Now I can’t wait to try the dairy free Mac & cheese recipe! (5 stars if it doesn’t show up at the bottom)

  • I can’t have cauliflower. Would another veggie work just as well? Anyone try this with some other vegetable? It looks delicious and from all the positive comments I would love to try this.

  • JLa

    Looove this! I eat it as soup! I am cutting back on calories so I don’t pour it over pasta. My husband does & adds a bunch of Parmesan. I measured out 12 oz on my kitchen scale & it’s half a head of florets. I quadruple the recipe (use 2 heads of florets) & add 4 bags of Trader Joe’s “Power to the Greens” to the water & steam it along with the cauliflower. I add curry for a kick. I eat this soup mixture for lunch everyday. It’s delicious & low-calorie!

  • […] make the decisions. I bought pesto the other day but was craving a creamy sauce. I saw a recipe for cauliflower Alfredo sauce the other day and it occurred to me that I could mix the two. Also I went overboard with the […]

  • moneylaunderess

    This looks really good! I’ve been off of grains and dairy for the past three months, which has really helped my overall health in very significant ways. Now that I am symptom free, I have been craving a bit of pasta and was searching for a grain free ‘cheat’ option and I found organic mung bean pasta at my local health food store! It was perfect! Mung bean pasta is based from legumes, but if you are avoiding legumes at least 85% of the time, mung beans are the least harmful ‘cheat’ for the grain free crowd. I’m going to whip this sauce up and slap it on my next mung bean pasta plate!!!!

  • […] options have stolen my heart and I have the recipes for you so you can have yours stolen as well: alfredo sauce recipe/ pizza crust […]

  • Sarah

    I made this tonight…OMG. It’s amazing :) Thank you!!! :)

  • Michele

    Get outta town Detoxinista! You are my new hero. Forget about butter and cream and flour for a creamy sauce. I did a slight variation on this recipe… used chicken stock instead of water because I’m not a vegetarian. My goals are to eliminate gluten and dairy. Instead of adding garlic to the simmer, I sauteed some garlic with shallots and sliced mushrooms in a separate pan. Then I added the cauliflower puree. Served it over some gluten-free spaghetti with slices of pan seared chicken breast, a broiled tomato and some zucchini ribbons. Divine! Can’t wait to try your Vegan Mac n’ Cheese. Thank you!!

  • […] The Detoxinista had a clever idea: Use cauliflower as the base. This decreases the calories and gets in the veggies. […]

  • Shirley

    Love this recipe and will definitely try it. It would be even better if you could make a video to show us all the steps of this recipe plus other great recipes that you would share.

  • Emily

    I have to admit I was very skeptical of this recipe. Tonight I made it for my boyfriend (who is lactose-intolerant) and our friend. We all loved it!! Our friend didn’t even notice that there wasn’t cheese, and after I told him he sprinkled a little parmesan cheese on his for extra noodles. I served it over whole wheat pasta. YUM! Thank you so much for sharing!

  • It tastes fantastic! I can’t believe it’s not the real thing! I love cauliflower, but always struggle to find vegan recipes that my family will eat. Awesome–thanks so much for the recipe. It is going to be a staple!!

  • Jennifer

    All I can say is…wow. I mean, seriously. I didn’t have high hopes for this – I don’t like cauliflower. But I went ahead and made it, it only took about 10 minutes to make. It was AMAZING!!! Like, I am probably never going to make a real cream sauce again. Shockingly good. I added in some shrimp sautéed with garlic, and served over quinoa pasta. Just amazing Megan, THANKS for another simple and delicious recipe!

  • […] cut the dairy requirements in half and/or use dairy-substitutes for a VEGAN option (like a vegan Cauliflower Alfredo in place of the […]

  • […] pouvez trouver la recette ici! La seule modification que j’ai faite, c’est d’ajouter de la levure alimentaire, […]

  • Jessica

    One word amazing! Thank you for sharing. Everyone should try this!

  • […] a good fat but still) I went the cauliflower route. I started with the no fuss recipe here at Detoxinista. From that base, it’s simple to add your own flavorings to get it just how you envision. I […]

  • Staci

    i wasn’t sure about substituting cauliflower, but I tried it anyway. I served it to my teenage son with a small sprinkle of parmesan, and I didn’t tell him it was cauliflower. He is lactose intolerant and does not want to stop eating foods he loves. It has been a while since he has had fettiiccini alfredo. He didn’t know it was cauliflower and he still doesn’t. He only asked why I didn’t make it the old way, but said he wanted to eat this again.

  • Kadi

    This was awesome. I made it for dinner tonight. Even my husband liked it… shocking!

  • […] form of energy crashes and headaches. So when I came across this creamy Alfredo sauce recipe, from Detoxinista, made predominantly with  cauliflower, I thought it could give me the best of both worlds. I was a […]

  • Sarah

    Has anyone tried making this and freezing it? Just wondering if it would reheat well.

  • sylvi

    this is not nut free : coconut oil!

  • Katie

    How many calories are in this sauce?

  • […] Cauliflower Alfredo Sauce (taken from Detoxinista). It is nut free and dairy free which is great because her other recipe uses cashew nuts as a base.  […]

  • Sarah

    I tried this for dinner tonight and have had to refrain myself from calling up everyone I’ve ever met to tell them how awesome this sauce tasted. It even passed the boyfriend test, and he claims not to like vegetables! I added a healthy pinch of nutritional yeast but otherwise followed the recipe.

  • Sue

    Fantastic! I added 1/4 C of nutritional yeast after I puréed. Delicious, nutritious, fabulous.

  • michelle

    I’m completely in love with your site and have been making several recipes . . . I just put this together, but my sauce has more of a thin mashed potato consistency . . . should I add some additional hot water? Thank you so much!

  • Andrew

    Hey does anyone know how long it will last in a mason jar in the fridge? Or if not long, is it freezeable

  • Betsy

    It didn’t come out as creamy as I thought, what did I do wrong?

  • Sarah

    I made this recipe a few days ago and it was so easy and delicious! It’s unbelievable how deceptively healthy the sauce is because it tastes so rich and creamy. My boyfriend actually thought it was a bit too rich and creamy…oh well, more for me! The biggest danger is that you eat too much pasta with it.

  • Kim

    Put over spaghetti squash instead if pasta.

  • Amber

    I can’t have minced garlic, so I used garlic powder. I also didn’t have anymore coconut oil, so I used some EVOO. As the other reviewer said, it looks more like mashed potatoes than creamy sauce. Any suggestions??

  • Carole

    Am I the only one who wonders why “butter” is an option in a lactose/dairy free recipe? Butter has lactose in it and makes me sick if I have it. Is everyone else not sensitive to butter??? I do know I can use the coconut oil, but I am puzzled by even the mention of butter…..

  • […] Dairy Free Fettuccine Alfredo (dairy free / gluten free) […]

  • Lela


    Though its name suggests that it is a nut, I’ve always regarded coconut as a fruit. When the coconut is young, it has properties like fruit, and as it matures, it becomes more nutty. But in fact it is not a nut or a fruit; it is a seed.

    Unless it is picked, a matured coconut eventually drops from the tree. The fully developed hard shell does not crack easily. Dry and brown, the coconut may sit underneath the tree for months and appear as if it were dead, until one day a green shoot pushes its way out of the shell. The whole time the old coconut has been sitting under the tree, changes have been slowly taking place inside. At one end of the coconut (where the eyes are), an embryo starts growing, feeding off the juice and nutrition of the thick white flesh. This embryo develops into a creamy mass that gradually fills much of the empty space inside. It is good to eat – sweet, somewhat spongy and less fibrous than the matured meat.

    The embryo eventually sprouts out of the shell and becomes a young coconut seedling. At this point, the plant can survive for several more weeks or months on the food and water inside as roots gradually develop and extend out of the shell to anchor the plant in the ground. Nutritious coconut meat can sustain life for a long time; one of my students, who is a horticulturist, has successfully used coconut milk to nurse seedlings of Coconutother plants in his greenhouse. Coconut palms lead a long productive life. They begin bearing fruits at the age of five to seven years and continue to do so until they are seventy to eighty years old.

    As complete seed packages, coconuts have been known to travel to faraway lands to find new homesteads. Stories abound of coconuts floating their way across seas and oceans to be washed ashore on distant islands, rooting themselves in handsome groves to greet visiting humans in search of paradise. The dehusked coconuts you buy at the supermarket, however, are no longer productive seed packages. Once the husk is removed, the seed dies.

  • Michelle

    This was fabulous! I, like many others, was skeptical but WOW! I was eating it straight out of the blender.

  • This looks amazing!!! Will definitely try it out ASAP! And love that it has no nts – so easy to make :)

  • Christina

    Made this tonight (4/7/14) and we LOVED it!! We have a milk, wheat and corn allergy. So to be able to make chicken fettuccine alfredo again was fantastic!! So many things you can add to it!! Thank you for all of your recipes! Can’t wait to try more!! (Going to make more tomorrow and freeze it!!)

  • […] This recipe is another vegan gem. Much healthier than traditional Alfredo and just as yummy. http://detoxinista.com/2013/05/creamy-cauliflower-alfredo-dairy-free-nut-free/ 4. As a way to reduce the caloric intake of some of your favorite comfort foods. This is one of my […]

  • Camille

    This week I was at an Italian restaurant and got Chicken with spinach and mushroom in a cream sauce. It was so good but when I brought home my leftovers my son wanted some. He is on a gluten and casein(milk) free diet. So I told him I would try to find a cream sauce (milk-free). I was so skeptical. When I found this recipe, I was so excited. I made the recipe. Then, I sauteed minced garlic, chicken, mushrooms, and spinach. Took the juice and added it to the recipe. Next, I poured this mixture over chicken. It is delicious. Taste just like the Italian restaurant’s dish. I also have another child with milk allergy. So I’m so excited to have made something gourmet for everyone.

  • Adam

    In case you’re not joking, ooconuts are drupes, not nuts.

  • Lindsey

    I just tried this, and it was the best cauliflower-ized recipe i’ve tried yet. I basically followed the recipe exactly, except I added sun dried tomatoes before i pureed it. THAT made it AWESOME. This is a great base sauce recipe. Next time I want to add caramelized onion, red pepper, spinach..the possibilities are endless! Thank you for a really good recipe.

  • Amy

    I bet this would be delicious puréed with roasted garlic!! Definitely going to have to try that!

  • Faye

    Can I make the sauce ahead of time? How long can it stay in the fridge, if at all? Thanks!

  • Jo-Anne

    I make cauliflower ‘mashed potato’ like this too.

  • […] and fashion resources.- Craving something creamy and decadent without the guilt? Try this delicious cauliflower alfredo pasta from Detoxinista!- Some stunning looks from this week's red carpet at the Cannes Film Festival.- Am […]

  • Kris

    I have a container of fresh rice size cauliflower from earlier in the week. How many cups would 12 florets be and should I still add a cup of water to soften before pureeing?

    • Megan

      A small food scale would be the most accurate way to measure 12 oz. of cauliflower rice, but my “guess” would be about 1 1/2 cups? I would definitely still boil it with water so it gets nice and soft before pureeing.

  • […] here for the full recipe from a fellow IIN grad and food lover, The […]

  • Andrea

    I found this sauce and heard the angels sing! I’m known for making this awsome veggie lasagna using Alfredo sauce but guess what the doc says no gluten, dairy, or sugar…. So I’m trying to find “another way to skin a cat” would this work in a dish like that along with like a cashew cheese sauce and gluten free lasagna noodles? :o)

  • […] Click here for the full recipe from a fellow health coach and food lover, The Detoxinista! […]

  • Elvia

    Hi Megan! Thank you for posting! I’m going to try this now! But I want to roast my florets first ;) I’ll be using it for my zucchini cashew ricotta cheese ravioli!!! Red sauce gives me heart burn so this sauce should work out perfect!

  • Amber

    Thanks for posting! I used spaghetti squash for the pasta added a little almond milk and broccoli and it was ah-maze-zing! Thanks!

  • Luis Franco

    Thanks Megan! We just tried this recipe right now and we all love it!! It’s good with lactose-free parmesan cheese as well! This is a great recipe and we can’t wait to try more of yours! (:

  • You did it again! This stuff is delicious! I wrote a post about it on my GF/DF blog and have served it to my family (including a super picky eater sister in law) and everyone loved it! http://detoxinista.com/2013/05/creamy-cauliflower-alfredo-dairy-free-nut-free/

  • Caterina

    Hi Megan,

    I have to admit that I was skeptical but this is absolutely delicious! I doubled the recipe (cooked the entire head of cauliflower). It was so good I was eating it with a spoon while the pasta cooked. Followed your recipe exactly except for some dried oregano and dried chili flakes. Thank you for all of your healthy and delicious recipes.

  • […] Sun-Dried Tomato & Cauliflower Fusilli Serves 2 (double it to serve 4!) Adapted from all over the Internet, most recently here. […]

  • Ruth

    Made this for dinner tonight and did not tell the 16 year old pasta lover that the sauce was cauliflower. Passed the test. Yummy!

  • I love cauliflower! I use it as a substitute for lots of things also. I love it as a creamy base for soups.

  • Samantha Holliday

    I think I am probably your BIGGEST fan now…I am SO thankful for accidentally stumbling on your page several months back…the recipes you post are SIMPLE (#1 in my book!), convenient (I almost always have the ingredients on hand!), creative, delicious, and have inspired me to become more adventurous/balanced in my cooking/eating. I also enjoy reading your other posts! Thank you SO MUCH for having this blog…hope it continues for as long as you are able!! :) There should be a “10 star” rating option, or more, because 5 just simply isn’t enough!! :)

  • Willy Kosor

    What is nutritional yeast?

  • Karen B

    Simply AMAZING! I just had this for dinner and all I can say is that is one of the best sauce I have eaten (and healthiest)! Thank you for your amazing recipe!!!

  • […] Creamy Cauliflower Alfredo (Dairy-free, Nut-free) (courtesy of Detoxinista) […]

  • Ang

    Made this tonight – delicious! Thank you for the recipe!!!

  • Katie

    This looks so good and I want to make it for dinner tomorrow night but I can’t help but think it’s too good to be true?! I don’t get how it becomes creamy taste wise…wouldn’t it just taste like finely chopped up cauliflower?? I have looked up a few other recipes to compare and seems like others add in some ricotta or some cream, which I would like to avoid but as I said I am struggling to imagine how this would work out.

  • Kimberly

    I made this tonight after a long day at work. It was so quick and easy – but most of all delicious! You have brought back an old favorite that I haven’t had in years. I used brown rice pasta and added peas, carrots, broccoli and sautéed mushrooms. It was incredible! Thank you for this amazing website. I’m on a quest to try every recipe you have! Thank you again!

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