Cauliflower Alfredo — a plant-based American recipe by BOSH!
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Cauliflower Alfredo

We genuinely cannot believe how creamy this sauce is, and it's just cauliflower. That's the magic of this one. It's our go-to when we want something that feels indulgent and comforting but is actually packed with good stuff. The sauce blends up into this silky, rich cream that coats every strand of pasta perfectly, and with the peas and fresh parsley stirred through it feels like a proper bowl of something special. Make this tonight, trust us, you'll be making it on repeat.

Cook: 20 min
Serves 4

Before You Start

  • Food processor
  • Large pot for boiling cauliflower
  • Colander

Ingredients

  • 1 ½ tbsp plant-based butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp Nooch
  • 235ml plant-based milk
  • 1 cauliflower
  • fresh chives chopped
  • cooked spaghetti
  • small bunch of parsley chopped
  • 160g peas

Method

1

Make the sauce

  • Boil the cauliflower florets for 10-12 minutes
  • Drain the florets and put them in a food processor
  • Add all the rest of the 'sauce' ingredients and whizz them up into a cream
2

Finish and serve

  • Pour the cream over the (freshly) cooked pasta
  • Add the peas and the parsley to the pan and stir everything round until it's all well mixed together
  • Serve up immediately and garnish with chopped chives

Tips & Variations

  • Get the cauliflower really soft: Don't rush the boiling stage. Give it the full 10-12 minutes so it blends completely smooth. Under-cooked cauliflower will leave you with a grainy sauce and nobody wants that.
  • Season aggressively: Cauliflower is pretty neutral on its own so taste the sauce before you pour it over the pasta and don't be shy with the salt. It makes a huge difference.
  • Serve straight away: This one is best eaten immediately while the sauce is hot and the pasta is fresh. It can thicken up as it sits, so if you're not serving right away keep a splash of pasta water handy to loosen it back up.

Why This Works

The trick here is boiling the cauliflower until it's really soft, like properly tender, before blending. That's what gives you that luxuriously smooth, creamy texture without any dairy. The rest of the sauce ingredients do the seasoning work, but it's that well-cooked cauliflower that makes it taste genuinely rich and Alfredo-like rather than just vegetable soup on pasta.