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Cauliflower Fettuccine Alfredo

Makes 4 servings


  • 12 ounce box whole wheat fettuccine
  • 2 tbsp butter {or substitute olive oil}
  • 2 cloves garlic minced
  • 2 tablespoons whole wheat flour
  • 1 cup skim milk
  • 3/4 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated {plus additional for topping}
  • 1/2 cup cauliflower puree {see below}
  • 1/4 tsp paprika
  • salt/pepper to taste


  • Cook the pasta according to the package directions.
  • Drain, reserving 1/2 cup pasta water.
  • Meanwhile, make the cauliflower puree by steaming cauliflower florets until tender then blending until smooth in a food processor.
  • Add butter to a large skillet over medium heat.
  • Once it melts add garlic and stir until fragrant, about 1 minute.
  • Add flour and whisk until mixed then cook for 4 minutes.
  • Add milk, a little at a time. Whisk until it's a smooth sauce and is simmering.
  • Stir in both cheeses and cauliflower puree.
  • Stir in seasonings then add drained pasta.
  • Stir in the pasta water, start with half and add more until the sauce isn't too thick.
  • Portion on to four plates and garnish with additional Parmesan.
  • Top with chicken, shrimp, or sauteed veggies if you'd like.
  • Serve hot and enjoy!


Recipe from Double Delicious by Jessica Seinfeld.