Recipe By EatAndRun
Published Nov 2nd
Prep 15m Cook 25m Additional - Ready In 40m
Servings 4 servings Calories 295

If you’re not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.

Recipe Ingredients

  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups cauliflower florets
  • ¾ cup vegetable broth
  • ½ cup finely shredded Parmesan cheese, plus more for garnish
  • ⅓ cup water
  • ⅓ teaspoon black pepper
  • 6 ounces multigrain spaghetti, uncooked
  • 4 cups broccoli florets, cut into 1-inch pieces
  • 1 red bell pepper, cut into bite-size strips
  • 2 tablespoons sliced fresh basil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Cooking Directions

  1. 1 Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth.
  2. 2 Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water.
  3. 3 Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese.

Nutrition Facts

  • Calories 295
  • Carbohydrate 47.7 g
  • Cholesterol 7.2 mg
  • Fat 7.3 g
  • Fiber 10.8 g
  • Protein 14.9 g
  • Saturated Fat 2.4 g
  • Sodium 313.9 mg
  • Sugar 7.6 g

Chef's Notes

You can substitute green beans (cut into 1-inch pieces) for the broccoli florets. Or mix and match!; If you're not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.


  1. First and foremost, my brain is having a very difficult time reconciling that this recipe was NOT bad for me. It was decadent, creamy, filling, and full of flavor... without meat! OK, I added more garlic, salt, and pepper. I also used chicken stock. I may have added carrots and tomato to the mix, too. - Read more ...
  2. I followed the recipe exactly and doubled the sauce per other reviews and suggestions. Overall the taste was very good. Lemon and lemon zest add a lot to the dish. The sauce turned out a bit sticky, even after adding more water. I would make this again.
  3. Game changer! I prefer this to any original alfredo sauce. I did use chicken broth instead cause I had no veggie stock on and. The sauce could be a cauliflower soup. Haha
  4. I followed the recipe almost precisely. I was so excited to try it and have another meatless dish in my arsenal. Sadly, to me this tasted like watered-down Alfredo from a frozen tv dinner. Went straight in the garbage.
  5. I used Spaghetti Squash instead of pasta. Was an outstanding substitute.
  6. This was very good, I used chicken broth instead of vegetable broth and regular pasta instead of multigrain. I just don't think vegetable broth has enough flavor and multigrain pasta just does not taste good. I did add salt to the cauliflower sauce. My husband is very picky and only likes high calorie foods.and he - Read more ...
  7. I thought it was real good, a little dry. I did add salt, pepper, italian seasoning and extra lemon juice. and a little shrimp on top. First time I tried a vegetarian dish like this. Will make again with just a little more seasoning and more vegatalbe stock.
  8. This was bland. Needs salt, salt, salt. We sprinkled more cheese on top and salted like crazy and it was okay.
  9. The sauce turned out silky smooth which was impressive but we found it a little bland, as in it needed salt, or something. Maybe more cheese? I panfried some mushrooms in butter and also cooked the peppers that way. The broccoli was boiled as the recipe suggested. I added some cooked chicken to the pot - Read more ...