Creamy Cauliflower Lemon Spaghetti

Name: Creamy Cauliflower Lemon Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 1/4 cup olive oil; 1 small onion, thinly sliced; 3 cloves garlic, sliced; 1 head cauliflower, chopped; 1 lb spaghetti, cooked; 1 lemon, juiced; 1 tbsp lemon zest; freshly ground black pepper, to taste; salt, to taste

This Creamy Cauliflower Lemon Spaghetti replaces traditional cream with a silky blended cauliflower sauce, delivering bright lemon flavor and rich texture without dairy. Garlic and onion build savory depth while fresh lemon zest adds finishing brightness.

🌍Italian-inspired 🏷️Pasta 🏷️Spaghetti 🏷️Lemon pasta 🏷️Cauliflower Creamy pasta

🏷️

🏷️Dairy-free

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1/4 cup olive oil
1 small onion, thinly sliced
3 cloves garlic, sliced
1 head cauliflower, chopped
1 lb spaghetti, cooked
1 lemon, juiced
1 tbsp lemon zest
freshly ground black pepper, to taste
salt, to taste

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Instructions

1
In a large pan over medium heat, add olive oil. Add the sliced onion and garlic and sauté until nice and brown.
2
Add the chopped cauliflower to the pan and cook, stirring occasionally, until it's very tender.
3
Transfer the cooked cauliflower mixture to a blender. Blend until it becomes a super smooth and creamy sauce. You may need to add a splash of water or pasta water to help it blend.
4
Return the blended cauliflower sauce to the pan.
5
Add the cooked spaghetti to the sauce, followed by the lemon juice, lemon zest, and a generous amount of freshly ground black pepper.
6
Toss everything together until the spaghetti is thoroughly coated in the creamy sauce.
7
Serve immediately.

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Tips & Notes

Pro tips

Reserve pasta water before draining—use 1/4 to 1/2 cup to thin the sauce to your desired consistency and help it cling to the spaghetti.
Blend the cauliflower while still warm for the smoothest, creamiest texture; cold cauliflower blends less evenly.
Slice garlic and onion thinly so they cook evenly and soften fully into the sauce rather than remaining chunky.
Add lemon zest at the very end after blending to preserve its bright, fresh flavor and aromatic oils.

Substitutions

Spaghetti → linguine, fettuccine, or pappardelle (any long pasta)
Olive oil → butter (use 3 tbsp for richer flavor, though sauce will no longer be dairy-free)
Lemon → lime juice and zest (same quantity; delivers bright acidity with different citrus note)

Storage & make-ahead

Store cooked pasta and sauce separately in airtight containers for up to 3 days; reheat sauce gently over low heat with a splash of water and toss with warm pasta.

Equipment

blender or food processor

Common Questions

Can I make this ahead of time?

Cook the pasta and cauliflower sauce separately, then store both in airtight containers for up to 3 days. Reheat sauce gently over low heat with a splash of water, then toss with warm pasta just before serving.

How do I get the sauce smooth and creamy?

Blend the cooked cauliflower with enough of its cooking water or pasta water until completely smooth and velvety. Start with less liquid and add gradually until you reach a pourable, cream-like consistency.