Can I use frozen cauliflower?

Yep! Just steam or boil until tender, then proceed as directed. Fresh or frozen—whatever gets dinner on the table faster.

Can I make the sauce ahead of time?

Absolutely. Blend up the sauce, let it cool, and stash it in the fridge for up to 3 days. When you’re ready, just warm it up and toss with fresh pasta.

What if I don’t have a blender?

A food processor works too, though your sauce might not be quite as silky. You could also use an immersion blender—just blend right in the pot (carefully!).

How can I make this vegan?

Swap the butter for vegan butter or olive oil, use nutritional yeast instead of Parmesan, and check that your pasta is egg-free. Still super creamy, still totally delicious.

Simple Weeknight Dinner

Name: Simple Weeknight Dinner
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 small head cauliflower (about 12 oz), broken into florets; ½ cup grated Parmesan cheese (plus extra for serving); ¼ cup extra-virgin olive oil; 2 garlic cloves; ½ teaspoon Dijon mustard; 3 tablespoons unsalted butter; 2 tablespoons fresh lemon juice; 1 teaspoon sea salt; Freshly ground black pepper; 16 oz fettuccine pasta; 1 to 1½ cups reserved pasta cooking water; Chopped fresh parsley (for garnish)

Description

A dreamy, secretly veggie-loaded Fettuccine Alfredo that’s light, creamy, and ready in 30 minutes—perfect for a comforting weeknight dinner.

Ingredients

Scale

1 small head cauliflower (about 12 oz), broken into florets
½ cup grated Parmesan cheese (plus extra for serving)
¼ cup extra-virgin olive oil
2 garlic cloves
½ teaspoon Dijon mustard
3 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon sea salt
Freshly ground black pepper
16 oz fettuccine pasta
1 to 1½ cups reserved pasta cooking water
Chopped fresh parsley (for garnish)

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Instructions

Bring a large pot of salted water to a boil. Add the cauliflower florets and boil until fork-tender, 8–10 minutes. Drain and transfer to a blender.
Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve 1½ cups of the pasta water.
Add Parmesan, olive oil, garlic, Dijon, butter, lemon juice, salt, and a few grinds of black pepper to the blender with the cauliflower. Pour in 1 cup of reserved pasta water. Blend until smooth and creamy.
Transfer the cooked pasta to a large bowl or pot. Pour the sauce over and toss to coat. If needed, add more reserved pasta water to reach your desired consistency.
Sprinkle with fresh parsley and more Parmesan. Serve immediately and enjoy!

Notes

To make it vegan, use plant-based butter and nutritional yeast. For a milder garlic flavor, boil garlic cloves with the cauliflower. Store leftover sauce in the fridge up to 3 days and thin with water when reheating.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 520
Sugar: 3g
Sodium: 620mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 15g
Cholesterol: 25mg