Better-for-You Fettuccine Alfredo—Can You Guess the Secret Ingredient?

This is our most popular recipe, and our most polarizing. People want to know what we've got against carbs. The answer: nothing, all good things in moderation. But how could you not love a dish that's just as delicious and satisfying as the original, but better for you because it has vegetables and less fat and calories? Cauliflower puree replaces cream for a delicious sauce that’s got all the gooey, cheesy creaminess of the real thing, without the calories. What's the problem?!

More: Creamy Cauliflower Rice Pilaf

Clinton Kelly Healthy Cauliflower Fettuccine Alfredo

Cauliflower Fettuccine Alfredo

  • Serves 4
  • Prep time: 30 minutes
  • Cook time: 15 minutes


  • 1 head cauliflower, cut in evenly sized florets
  • 1 tbsp olive oil
  • salt and pepper
  • 1 c milk
  • 3 tbsp unsalted butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, chopped
  • ½ cup grated parmesan cheese
  • 1 lb fettuccine pasta
  • fresh flat-leaf parsley, chopped, to garnish


  • Preheat oven to 400 degrees F.
  • In a large bowl, toss the cauliflower with the olive oil, and season with salt and pepper. Spread on a baking sheet and roast for 20-30 minutes, until lightly browned in places and soft.
  • Combine the cauliflower and milk in a blender and puree until smooth.
  • Meanwhile, bring a large pot of water to a boil and season with 2 tbsp. salt. Cook the pasta for 1 minute less than package instructions, and reserve ¼ cup of the pasta cooking water.
  • Heat the butter in a large skillet over medium heat, and once it has melted, add the onion and cook until softened, about 2 minutes. Add the garlic and cook another minute. Season with salt and pepper, and then add the cauliflower puree and reserved pasta water. Stir to combine. Bring to a simmer and cook for 5 minutes, stirring occasionally. Remove from heat, and add the cheese to the sauce, and stir until combined. Combine the sauce and the fettuccine and serve garnished with freshly chopped parsley.

P.S. If you like this, you might also like the Mushroom Fettuccine Alfredo I made on The Chew!

Better-for-You Fettuccine Alfredo

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

This photo was taken the day my mom brought me back to the US from Panama, where I was born. She had jet-black hair and a tan, whereas I was basically translucent, with white hair and big blue eyes. Security guards stopped her in the airport because they thought she was smuggling someone else’s baby out of the country. So, I guess it’s time for everyone to come clean. I was indeed stolen. I am actually a Norwegian prince. Where’s my 👑, Terri?!?! Where. Is. My. #%^*ing. 👑?!? 🤪 Happy Mother’s Day!!! I love you. Sorry I’m so weird. ❤️

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