This garlic cream sauce is so addicting. It’s made with simple ingredients and packs in an entire head of cabbage! Trust me, it is so grand! Feel good about what you’re putting on the table by serving it over Three Farm Daughters fettuccine pasta.
This post is sponsored by Three Farm Daughters. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
Elevate pasta night with his super delicious recipe, right here. With two young boys at home (ages two and five) it’s challenging to get them super excited about vegetables. Drumroll please… introducing to you this CAULIFLOWER garlic cream sauce. Seriously, your kiddos won’t even bat an eye! I guarantee that your munchkins are gonna love it. Other sneaky veggie-packed recipes you might like include my Gouda Air Fryer Eggplant Fries, BLT Flatbread Pizzas and my Baba Ganoush.
HOW TO MAKE THE PERFECT GARLIC CREAM SAUCE:
- Bring water to a boil in a large pot. Once the water is boiling, add a generous amount of kosher salt. The water will lift a little when you add the salt, so be sure to leave enough room for that. It’s important to add the salt AFTER your water has started to boil or it will score the bottom of your pot.
- Boil cauliflower until fork tender. I prefer to boil our cruciferous friends for this recipe as it adds absolutely zero fat. We’ll be using a little heavy cream to pull it all together so let’s let the cream do its own magic.
- Save a cup of pasta water. Pasta water is jam-packed with flavor and helps marry the sauce to the pasta. You’re going to use this in both the cream sauce and while marring the sauce to the pasta.
- Add the parmesan straight to the cream sauce. This creates a cheesy, creamy texture that’s absolutely to die for. Any leftover sauce we serve on the side with crusty bread. Seriously, guaranteed smiles all around when you sop that up!
- Toss the cream sauce with fettuccine pasta. This recipe makes enough sauce for one pound of pasta. You can easily double it if you need to feed heartier appetites.
- Garnish with fresh herbs. I always recommend fresh herbs for a bright pop of freshness. Chopped Italian parsley or basil taste great with this recipe.
Three Farm Daughters was founded by three sisters in 2020 with the vision of bringing better wheat from the fields to your personal pantry. Their pastas are high in fiber (11g of fiber per 2oz serving – 5x more fiber per serving than traditional pasta), higher in protein (9g per 2oz serving), lower calories (25% less than traditional). I’m not kidding when I say, my entire family is officially hooked! The taste is phenomenal, and the pasta turns out perfectly al dente every single time (and they don’t get soggy when reheating!). You can shop their amazing products here – and use my discount code sliceofjess for free shipping. Three Farm Daughters is also now available on Amazon.
OTHER PASTA RECIPES YOU MIGHT LIKE:
Supreme Spaghetti Pizza Casserole
Making Chicken Parmesan Pasta with Chef Chris Coleman (Chopped Champion!)
- 6 cups Cauliflower Florets
- 5 Large Garlic Cloves, minced
- 2 tbsp. Salted Butter
- ½ cup Half & Half
- ½ cup Cauliflower Cooking Water
- 1 cup Freshly Grated Parmesan
- Salt + Black Pepper, to taste
- 16 oz. Three Farm Daughters Fettuccine Pasta
- ½ cup Pasta Cooking Water
- ½ cup Pasta Water
- Bring a large pot of water to a rolling boil. Once boiling, add a generous amount of Kosher salt and the cauliflower florets. Boil, uncovered, for 8 minutes or until fork tender. Reserve ½ cup of the boiling water before draining.
- Melt butter in a large skillet and sauté the minced garlic until fragrant. About 1 minute.
- Add drained cauliflower and garlic to a blender along with the half and half and reserved cooking water. Blend until smooth.
- Transfer cauliflower garlic cream sauce to a large skillet over low heat. Fold in the grated parmesan, taste, and add salt + pepper to your own personal preferences. Keep on low heat, covered, until you're ready to serve.
- Cook fettuccine in boiling water according to its packaged directions, between 11 - 13 minutes. Reserve ½ cup cooking water before draining.
- Place fettuccine back in the stock pot and pour over the warm garlic cream sauce, ½ cup at a time, until you've reached your desired pasta-to-sauce ratio. I like to add a little pasta cooking water as well, as I feel it helps marry the sauce to the pasta. Sprinkle with fresh parsley and enjoy immediately.
NOTES ON THIS RECIPE:
- Make sure to use real Parmesan cheese with half and half in this recipe, otherwise it will not turn out as creamy.
- If you’d like to add protein to this recipe, I recommend sautéed shrimp and shredded or ground chicken. For extra veggies, sautéed mushrooms or peas would make a wonderful addition as well.
- Any pasta from Three Farm Daughters works in this recipe. Feel free to swap the fettuccine with linguine or fusilli.
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