This is a good one! I’ve heard of people using cauliflower as an imitation for alfredo sauce before, but I didn’t expect it to be any good. I gave it a try and really enjoyed it! It’s a very simple recipe and versatile. I plan to make this more often since it came together so easy, and I plan to play around with different flavors/spices next time.


3 cups Water, to boil
4 cups Riced Cauliflower
1 Tbsp. Earth Balance Vegan Butter
¼ cup Almond Milk
12 oz Barilla Gluten Free Penne Pasta
Pinch of Garlic, Red Pepper Flakes, Italian Seasoning, Parsley, Salt & Pepper
Pinch of Parmesan Cheese to sprinkle on top (optional)


  1. Add the riced cauliflower to the water and bring to a boil.
  2. Once soft, drain the cauliflower in a colander.
  3. Add the spices, milk and cauliflower in a blender. Blend till creamy and then add the butter and noodles.




3 Comments Add yours

  1. This is so interesting, I’ll give it a try!

    Liked by 1 person

    1. nourashment says:

      It is so good! Let me know how it turns out for you.

      Liked by 1 person

  2. Lynnda says:

    Well, I gave it a go and what a surprise how yummy it is! What I like about this dish, and many others of yours, it that they’re SIMPLE. I actually threw some cauliflower in my food processor to grind it,so it gets even simpler using frozen or prepared riced vegetables. Endless variations come to mind. I used a lot of garlic and Italian seasoning then sprinkled some nutritional yeast on top. Thank you!

    Liked by 1 person

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