white cauliflower on brown wooden chopping board

Spaghetti in Cauliflower Alfredo Sauce

Cook Time 30 mins
Servings 4
Calories 411 kcal


  • 224 grams Brown Rice Spaghetti
  • 402 grams Asparagus washed and trimmed
  • 1 head Cauliflower cut into florets
  • 1 Sweet Onion diced
  • 4 Garlic cloves, minced and divided
  • 1 Lemon juiced
  • 180 milliliters Unsweetened Almond Milk
  • 15 milliliters Extra Virgin Olive Oil divided
  • Sea Salt & Black Pepper to taste
  • 227 grams Chicken Breast Cooked


  • Preheat oven to 425ºF (218ºC).
  • Heat half your olive oil in a frying pan over medium-low heat. Saute onion for 5 minutes or until translucent. Add in half of your minced garlic cloves and stir for another minute. Remove from heat and set aside.
  • On the stove, bring a large pot of water to a boil. Drop in your cauliflower florets and let cook for 5 to 6 minutes (or until tender when pierced with a fork).
  • Place onion/garlic mix and cooked cauliflower in a blender. Add almond milk, lemon juice and season with salt and pepper to taste. Blend until a creamy consistency forms. (This may take some time. Add ¼ cup almond milk and blend again if mixture is too thick.)
  • Add trimmed asparagus to a large mixing bowl. Toss with remaining extra virgin olive oil and minced garlic. Season with salt and pepper. Lay asparagus in a single layer across a parchment-lined baking sheet. Bake in the oven for 12 minutes.
  • In the mean time, bring a large pot of water to a boil and add brown rice spaghetti. Cook for 7 - 8 minutes. Remove from heat, strain and run cold water over pasta to prevent from over-cooking/getting mushy.
  • Place pasta and asparagus into a large mixing bowl. Top with desired about of cauliflower "alfredo" sauce and toss well. Plate pasta and top with sliced chicken breast (optional). Drizzle with a lemon wedge and season with a pinch of salt and pepper. Enjoy!