What went wrong making a creamy cauliflower pasta sauce?

[JosephW]

I just tried to make a creamy pasta sauce with pureed cauliflower instead of heavy cream, and it turned out kind of grainy and watery. I roasted the florets until they were soft and blended them with a bit of the pasta water and garlic, but it never got that smooth, velvety texture I was hoping for.

[BenjaminJJ]

I tried that exact cauliflower puree idea and got gritty texture; the puree was grainy even after roasting.

[Jason_T]

For me blending longer helped a bit, but if you stop too soon it stays gritty.

[Ella_W]

I found pasta water can make things slimy if there's too much starch; I cut back and it improved a touch.

[SophiaH]

One time I added a splash of olive oil and whisked while heating; texture got smoother, but it felt like a hack.

[Brandon44]

Honestly not sure if the problem is the puree or the heat; I’ve burned it by overheating and it turned curdled.

[JoshuaW]

Maybe the real problem isn't the puree at all—could it be you’re chasing a velvety texture when what you want is a smoother bite?

[EvelynT]

I gave up on that route and stuck to a small amount of cream or a cheese finish, which felt more forgiving.