This super easy Giada De Laurentiis cauliflower Alfredo recipe is deliciously rich and creamy, without heavy cream and calories! It’s made with cauliflower, garlic, milk, butter, and salt.

To make Giada Cauliflower Alfredo, cook the cauliflower with garlic, salt, and milk until tender, blend until smooth, and simmer for 15 minutes to achieve the perfect texture.

Even non-vegans love this secretly healthy cauliflower Alfredo sauce. That’s how good it is! Try it and leave a comment below if you loved it as much as I do!

Giada De Laurentiis Cauliflower Alfredo Ingredients

• 2 cups of raw cauliflower florets (200g)
• 2 teaspoons of minced garlic or 1/4 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 2 tablespoons of butter or olive oil (or omit for fat-free)
• 1 cup of milk of your choice
• 1/2 cup of shredded mozzarella or nutritional yeast (optional)
• 1/4 cup of diced shallot or onion (optional)
• A dash of Dijon mustard, lemon juice, black pepper, oregano, or rosemary (optional)

How To Make Giada De Laurentiis Cauliflower Alfredo

1. Prepare the Ingredients: Start by adding 2 cups of raw cauliflower florets, 2 teaspoons of minced garlic, 1/2 teaspoon of salt, and 2 tablespoons of butter or olive oil to a medium pot.
2. Add Milk and Optional Ingredients: Pour 1 cup of your choice of milk into the pot, ensuring all cauliflower is submerged, and if desired, add 1/2 cup of shredded mozzarella or nutritional yeast and 1/4 cup of diced shallot or onion.
3. Cook the Mixture: Bring the mixture to a complete boil over medium heat, then cover and reduce to a simmer for 15 minutes until the cauliflower is tender and falls apart.
4. Blend and Serve: Use an immersion blender or transfer the mixture to a regular blender and blend until smooth and creamy, then serve the sauce over pasta, spaghetti squash, rice, or roasted vegetables.

Can I Add Extra Vegetables to My Cauliflower Alfredo?

Yes, you can add extra vegetables like spinach or peas to your Cauliflower Alfredo for more flavor and nutrition. Simply stir in the vegetables during the last few minutes of cooking, so they are perfectly tender.

Recipe Tips

• Use Fresh Cauliflower: Always use fresh cauliflower for the best flavor and texture, ensuring you chop it into small florets to cook evenly and quickly.
• Blend Smoothly: For a super smooth sauce, blend your cauliflower Alfredo in a high-speed blender, adding a little extra milk if needed for a creamy consistency.
• Season Generously: Don’t be shy with the seasoning; adding salt, pepper, and your favorite herbs can elevate the flavors and make your Alfredo truly delicious.
• Adjust Consistency: If your sauce is too thick, just add a splash more milk; if it’s too thin, let it simmer a bit longer to thicken up.

Recipe Variations

• Vegan Version: Swap the butter for olive oil and use your favorite plant-based milk and nutritional yeast for a delicious vegan cauliflower Alfredo.
• Cheesy Twist: Add a handful of shredded Parmesan or cheddar cheese to the sauce while blending for an extra cheesy and indulgent flavor.
• Spicy Kick: If you like a bit of heat, sprinkle in some red pepper flakes or a dash of hot sauce to give your Alfredo a spicy kick.

How To Store Leftover Cauliflower Alfredo

In The Fridge:

Store your leftover Cauliflower Alfredo in an airtight container to keep it fresh for up to 3 days. Place the container in the coldest part of the fridge to ensure it stays at a safe temperature.

In The Freezer:

Cauliflower Alfredo can be stored in the freezer by placing it in a freezer-safe container for up to 3 months. Let the sauce cool completely before transferring it to the container to avoid ice crystals forming.

How To Reheat Leftover Cauliflower Alfredo

Reheat your leftover Cauliflower Alfredo on the stove over medium heat, stirring occasionally until it reaches your desired temperature.

Or, you can microwave it in a microwave-safe bowl, covered, for 2 to 3 minutes, stirring halfway through to ensure even heating.

Check out More Giada Recipes:

• Giada De Laurentiis Caprese Frittata
• Giada De Laurentiis Buttermilk Cornbread
• Giada De Laurentiis Baccala Salad