Chef notes
I love this recipe because it tastes like alfredo sauce but it doesn't leave me feeling bloated. There's a "secret" serving of a vegetable in every bite. Plus, I can use gluten-free pasta alternatives such as garbanzo pasta or zoodles so it's easily customizable whenever I want something different.
Technique tips: Why cauliflower? It has a lot of water and can be a volumizer in sauces and soups. For a richer flavor, I like roasting the cauliflower to draw out its natural sweetness which balances the saltiness of Parmesan. Plus, it lessens the cauliflower flavor that many find polarizing. Steaming is perfectly and may be preferable to some as a time-saver. As a time-saver, use store-bought rotisserie white chicken meat. It's delicious and absorbs the flavor of the sauce well.
Swap options: Swap chicken for mini portobello mushrooms or black pepper for white pepper. To turn this into an alfredo bake, use pasta shells or macaroni instead of linguine, and after making the sauce, add all the ingredients to a casserole dish, top with more Parmesan and bake in the oven until golden-brown.
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