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Creamy Cauliflower Spaghetti Alfredo ctm magazine

Creamy Cauliflower Spaghetti Alfredo: Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!



  • beamerUSA on October 16, 2016

    Beautiful Recipe

  • Gauder on January 3, 2017

    looks incredible, thanks for the bone 😉

  • Eva Hamrick on January 18, 2017

    Throw them a twig.

  • sun light on January 23, 2017

    mashaa allah stunning

  • TheLobstersoup on March 3, 2017

    I think that sauce would be awesome in a vegetarian lasagne, replacing the bechamel sauce. Of course it's brilliant on its own, too, but just for variation and experimenting. Tons of things I can imagine this going well with, in fact.

  • Kyla McCarthy on March 6, 2017

    I'm not a vegetarian…. but I thoroughly enjoyed this meal. It was super delicious and tasted very decadent. Your recipes never let me down.

  • Lotz -O- Muzic on August 23, 2017

    Cauliflower is underrated.

    One of my favorite dishes ever was from Pazzo Ristorante in Portland, OR, and it was a Pork Tenderloin on Cauliflower Mornay with Toasted Bread Crumbs and Chili Powder Sprinkle. 🔥🔥🔥

  • poppykok5 on October 20, 2017

    Now, more than ever, I wish I had a CauliflowerTree in my backyard…  : )

  • Smug Anime Girl on November 21, 2017

    Parmesan is made using rennet, which is extracted from the guts of lambs. Or so I've been told…

  • Alessandro Tempo on January 1, 2018

    Please don’t say it’s italian..

  • NochSoEinKaddiFan on January 29, 2018

    Imagine a spin on mac'n'cheese with that sauce ^^ Might be very delicious, with a creamy-crunchy cheese breadcrum topping under the broiler, yes please 🙂

  • Neetu Lal on February 8, 2018

    def going to try it, love ur creativity and plz keep giving us more veg recipes.

  • Faith Pon on February 16, 2018

    I am so making this today!!

  • Mary Therese McCool on April 29, 2018

    I've used the cauliflower sauce in scalloped potatoes and mac n' cheese and it was amazing.

  • Ed Keaton on June 1, 2018

    "Everything you see I owe to spaghetti." — Sophia Loren. 🍝🍝🍝🍝🍝🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹 This would be the perfect dish to eat on January 4th. (National Spaghetti Day.)

  • Susan Sarver on July 13, 2018

    Looks so yummy

  • Steve Logan on July 16, 2018

    You can purchase all types of different colors of cauliflower these days, purple,orange,yellow, etc,,, they are like bell peppers except the cauliflower all taste the same, do not waste your money

  • Steve Logan on August 20, 2018

    Uh…chef john, you do not throw them a bone, nor a branch, they cannot eat a branch, you throw them what ol' Euell Gibbons used to do and throw them a pine cone, you remember him, the spokesman for grape nuts cereal, that broke your teeth, and was like eating some small pea gravel. He liked eating pine cones.

  • Vee Cee on September 10, 2018

    I wish Chef John still talked this way, instead of the sing- song voice he uses now.

  • SladeBallard on November 10, 2018

    vegetarians can't eat parmesan tho :c

  • Sherry Caraway on November 12, 2018

    This looks amazing.

  • New Account on December 8, 2018

    Love the fact that the audio is nice and clear, _and_, no distracting music!

  • Derrick Gordon on January 30, 2019

    I'm not vegetarian, but this does look very tasty. I might have to try.
    Thank you

  • Daniel Dumas on January 31, 2019

    Have been making this for a couple of years and it does fill that creaminess fix.
    Though I cook my cauliflower in milk, I can't wait to try the addition of dried herbs in the sauce & lemon juice on the pasta. Thank's for turning Awesome to Epic. D

  • Lorrie on February 8, 2019

    Omg, he cracks me up! This looks great.

  • Mary Sanchez on March 12, 2019

    Chuckling… thanks for remembering us vegetarians, and throwing us a branch. :). Sounds delicious and inventive.

  • Marie van Hout on April 20, 2019

    ahhh damn I thought you gonna make spaghetti out of cauliflower

  • Steve Logan on May 25, 2019

    Folks, i know you will be skeptical, but if you like spaghetti squash, this works on the squash, everything the same except you do not want to stir the sauce in the spaghetti squash or it will break down the strands of the squash, somewhat fragile and you will end up with mush. Just pour the sauce/cheese over the top. I recommend baking the squash, you can pretty much pull up any recipe on you tube for baking a whole spaghetti squash and stranding it with a fork. Is delicious and variety from, same ol' same ol'

  • Charlie May on July 25, 2019


  • bsfatboy on October 24, 2019

    Can you make a vegan version? Asking for a friend.

  • M N on March 20, 2020

    Chef john, i really love your channel. And as a vegetarian i can say that you have loads of excellent meatless recepies. Keep up the excellent work. Thanks again

  • Lori Molyneaux on March 30, 2020

    plenty of plant protein in cauliflower

  • SirenSweetie on May 1, 2020

    Could you use almond or cashew milk in place of the cream? I know it's meant to give a thickness and add to the creamy texture and its such a small amount, but I'm trying to find ways to make my favorite pasta sauce as low calorie as I can.

    I loved your bread crum mixture! I definitely have to try this recipe@

  • dsbm blade on August 23, 2020

    what a simple beautiful dish

  • bi huahua on December 6, 2020

    i keep coming back to this recipe. it's so simple, yet i think it's one of your best videos!

  • April Devine on March 27, 2021

    Made this today, it was more delish than regular Alfredo. Don’t think I can ever go back!. Thanx Chef John.

  • Dawn Moore on September 2, 2021

    Made this tonight. If your immersion blender is kinda sus like mind, I highly recommend taking the time to cool the cauliflower and run it through the blender or food processor. I doubled the recipe intending to have it over two nights and my immersion blender just wasn't up for the job. Ran the cooled batch through the blender before storing it, though, and the texture is amazing. Added a pinch of xanthum gum to help keep it from splitting overnight in the fridge, too.

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