Go Back
+ servings
Cauliflower Fettuccini Alfredo

Cauliflower Fettuccini Alfredo From the Fuss-Free Vegan Cookbook

It is recipes like this that take the sting out of winter. Pick up a few ingredients on your way home from work and within 20 minutes of arriving home you can sit down with the family to this delicious meal. Thank you Sam!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 1 medium cauliflower
  • 4 cloves garlic
  • 1 cup vegetable broth
  • 1 cup coconut milk or Sam's special heavenly cream
  • 2 tsp white miso
  • 1 1/2 tsp salt
  • 1 pound fettuccini
  • "parmesan"
  • 1 handful parsley chopped
  • black pepper to taste


  1. For the Cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and coconut milk in a large heavy sauce pan and bring to a simmer over medium heat. Cook for about ten minutes until the cauliflower is very soft, and falls apart when pierced with a fork. 

  2. Add the white miso and salt to the pan and blend using an immersion blender or in a regular blender in batches.

  3. Cook the pasta according to the directions, and drain.

  4. Return the pasta to the pan and toss to coat in the sauce. Serve and garnish with parsley, "parmesan", and black pepper.