Alfredo Cauliflower Garlic Skillet (Printer View)

Tender cauliflower simmers in a creamy garlic Alfredo sauce, perfect for cozy, low-carb vegetarian dinners.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets
02 - 3 cloves garlic, minced
03 - 2 tablespoons fresh parsley, chopped, plus extra for garnish

→ Dairy

04 - 2 tablespoons unsalted butter
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 cup whole milk

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon crushed red pepper flakes, optional

# Method Steps:

01 - Heat a large skillet over medium heat. Add the unsalted butter and allow it to melt completely.
02 - Add the minced garlic to the melted butter and sauté for 1 minute, stirring frequently until aromatic without browning.
03 - Add the cauliflower florets to the skillet. Sauté for 3 to 4 minutes, stirring occasionally until slightly softened.
04 - Pour in the heavy cream and whole milk. Mix thoroughly to combine the liquid with cauliflower.
05 - Cover the skillet and simmer for 7 to 8 minutes until the cauliflower is tender.
06 - Remove the lid. Sprinkle in the salt, black pepper, and optional crushed red pepper flakes. Add the grated Parmesan cheese and stir until melted and the sauce is thick, about 2 to 3 minutes.
07 - Fold in the chopped parsley. Adjust seasoning to taste.
08 - Distribute onto plates, garnish with extra parsley and Parmesan cheese as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Uses basic pantry and fridge staples so you likely already have most ingredients at home
  • Made in one skillet so there is minimal cleanup involved
  • Naturally gluten free and low in carbs perfect for those who want a lighter Italian-inspired main
  • Ready in under thirty minutes making it ideal for busy nights
  • The Alfredo sauce gets so creamy you would never guess it is mostly veggies holding it together
02 -
  • Packed with fiber and vitamin C from cauliflower
  • Gluten free and vegetarian with a low carb count
  • Makes excellent leftovers and reheats beautifully
03 -
  • Do not rush the garlic step fragrant is the goal not browned or bitter
  • Grate your Parmesan fresh and mix it in slowly so it melts smoothly
  • Be generous with the parsley as it keeps the flavors from feeling heavy and adds a fresh contrast
  • If you want to freeze this dish assemble it all the way to the last stir of Parmesan but skip adding the fresh parsley. Let cool then transfer to a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stovetop adding the parsley and any extra cream if needed. I often freeze single portions for easy weeknight lunches.
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