Fettuccine Pasta With Cauliflower Garlic Cream Sauce
Prep time
Cook time
Total time
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.
Serves: 8
  • 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
  1. 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.
  2. Melt butter in a large skillet and sauté the minced garlic until fragrant. About 1 minute.
  3. Add drained cauliflower and garlic to a blender along with the half and half and reserved cooking water. Blend until smooth.
  4. 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.
  5. Cook fettuccine in boiling water according to its packaged directions, between 11 - 13 minutes. Reserve ½ cup cooking water before draining.
  6. 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.
Recipe by Slice of Jess at https://sliceofjess.com/fettuccine-pasta-with-cauliflower-garlic-cream-sauce/