This cauliflower linguini is silky, creamy, and ideal for a quick weeknight meal. With just 6 simple ingredients and ready in under 30 minutes, dinner comes together in no time.
Using cauliflower as the base for a pasta sauce might seem unusual, but it creates a rich, creamy texture without heavy cream. I used frozen riced cauliflower to speed things up, though steamed fresh florets work just as well. This recipe is surprisingly simple and very satisfying.
Table of Contents
- What You’ll Need
- Ingredient Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Dinner Recipes You’ll Love
- Creamy Cauliflower Linguini Recipe
What You’ll Need
Gather these ingredients to make the creamy cauliflower linguini:
- Cauliflower: frozen riced cauliflower for convenience, or fresh florets steamed until tender.
- Milk: whole milk gives a creamier result, but use any milk or milk alternative you prefer.
- Garlic: a fresh clove provides the best flavor; garlic powder works in a pinch.
- Parmesan cheese: adds savory depth—substitute nutritional yeast for a dairy-free option.
- Butter or oil, and salt: for seasoning and richness.
- Pasta: linguini is used here, but any pasta will work.
See the recipe card below for exact amounts and full details.
Ingredient Substitutions & Additions
- Milk: swap for another milk, a dairy-free alternative like coconut milk, or chicken stock for a different flavor.
- Parmesan: replace with nutritional yeast to make it dairy-free.
- Butter: use olive oil, avocado oil, or coconut oil if preferred.
Step By Step Instructions
STEP 1: Cook the pasta according to package directions. Drain and reserve a cup of pasta water.
STEP 2: Steam the riced cauliflower (or florets) until tender. Transfer to a blender or food processor with the milk and garlic. Blend until completely smooth.
STEP 3: Warm a skillet over medium-low heat and melt the butter (or heat oil). Add the blended cauliflower mixture and cook gently, stirring, until heated through.
STEP 4: Stir in the parmesan and season with salt to taste.
STEP 5: Toss the cooked pasta with the sauce until well coated. If the sauce is too thick, loosen with a splash of reserved pasta water or a little more milk.
Storage Instructions
Serve this sauce fresh for the best texture. You can store the sauce in an airtight container in the refrigerator for up to 2 days. Keep pasta and sauce separate — toss just before serving. When reheating the sauce, add a splash of milk or water to reach the desired consistency.
Tips For Success
- If using fresh cauliflower, be sure to steam it until very tender so it blends smoothly.
- Adjust seasoning after removing any baby portions—add salt or other seasonings to the family servings as needed.
- If the sauce thickens too much, thin it with reserved pasta water or extra milk until it coats the pasta nicely.
Recipe FAQs
Yes. Use about 2 cups of fresh florets and steam until very soft before blending.
Use a dairy-free milk or chicken stock in place of milk and swap parmesan for nutritional yeast to keep the sauce dairy-free.
Other Dinner Recipes You’ll Love
Beef and Broccoli Stir Fry Sauce
Easy Oven-Baked Meatballs
Hulk Pasta (Spinach Pesto)
Easy Crispy Chicken Parmesan
If you tried this Cauliflower Linguini please leave a ⭐ star rating and share how it went in the comments — I love hearing from you!
Creamy Cauliflower Linguini
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Ingredients
- 1 cup riced cauliflower, or 2 cups florets
- 1 cup milk
- 1 small garlic clove
- 2 tbsp unsalted butter
- ¼ cup grated parmesan cheese
- ½ tsp salt, (optional – or to taste)
- 8 oz linguini noodles
Instructions
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Boil pasta according to package instructions and set aside, reserving some pasta water.
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Steam riced cauliflower per package directions and add to a blender or food processor with the milk and garlic. Blend until smooth.
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Heat a pan over medium-low, melt the butter, and add the cauliflower mixture to warm through.
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Stir in parmesan and season with salt to taste.
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Toss pasta with the sauce until coated. Add reserved pasta water if needed to thin.
Notes
- I used frozen riced cauliflower, but steamed fresh florets work well too—steam until very tender before blending.
- Adjust salt and seasonings after setting aside any baby portions; season the rest of the family’s servings to taste.
- If the sauce is too thick, thin it with milk or reserved pasta water until it reaches the desired consistency.
Nutrition
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