Cauliflower Alfredo

The amazing contestant to the alternative, rich creamy buttery Alfredo.  You'll have to try it to believe it. 
Course Main Course
Cuisine Middle Eastern
Keyword Vegetables
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 5


  • 1 large head cauliflower
  • 1 tsp bouillon powder
  • 1 clove garlic
  • 1 pat butter optional
  • 3/4 cup milk or bouillon, your choice
  • 1 lb pasta your choice of noodle


  • Select your good looking head of cauliflower
  • Get your stock pot of water cooking for the pasta.
  • Trim off the white (curd) and leafy part of the vegetable. 
    Put the entire head whole, into a pressure cooker.  Add about 3" of water, and your bouillon; seal and cook for 4 minutes.
  • After 4 minutes, turn off heat, open air release on the cooker, and depress the steam out.  Open and take out the crown (now fully cooked, but not mushy) put into your vitamix or food processor, add the garlic, milk, bouillon, and a dash of butter.  Whip for 1 second or longer until combined.  Transfer to ceramic jug for easy pouring. 
  • When your pasta is finished cooking, transfer back to big pot, pour over the alfredo  and stir it in. 
  • Serve on a plate, drizzling a bit more sauce on top.  Garnish with fresh ground pepper.