This surprisingly creamy Spaghetti al Limone gets its rich, velvety texture from a blended cauliflower sauce instead of traditional cream or butter. Sautéed garlic and onion build a savory base, while fresh lemon juice and zest add a bright, zesty finish.
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In a large pan over medium heat, add olive oil. Add the sliced onion and garlic and sauté until nice and brown.
Add the chopped cauliflower to the pan and cook, stirring occasionally, until it's very tender.
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.
Return the blended cauliflower sauce to the pan.
Add the cooked spaghetti to the sauce, followed by the lemon juice, lemon zest, and a generous amount of freshly ground black pepper.
Toss everything together until the spaghetti is thoroughly coated in the creamy sauce.
Serve immediately.
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