Roasted Cauliflower Alfredo (Printable View)

A creamy lighter twist on classic Alfredo with roasted cauliflower, garlic, and Parmesan over pasta.

# What You’ll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets
02 - 3 cloves garlic, peeled

→ Dairy

03 - 1 cup whole milk
04 - 1/2 cup grated Parmesan cheese
05 - 2 tablespoons unsalted butter

→ Pasta

06 - 12 ounces fettuccine or pasta of choice

→ Seasonings

07 - 1/4 teaspoon ground nutmeg
08 - 1/2 teaspoon salt, plus more to taste
09 - 1/4 teaspoon black pepper

→ Garnish

10 - Chopped fresh parsley
11 - Additional grated Parmesan cheese

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets and garlic cloves with 1 tablespoon butter. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until cauliflower is golden and tender.
04 - Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1 cup pasta water, then drain.
05 - In a blender, combine roasted cauliflower, garlic, remaining butter, milk, Parmesan, nutmeg, salt, and pepper. Blend until completely smooth, adding reserved pasta water as needed to achieve desired consistency.
06 - Pour sauce into a large skillet over medium heat. Heat until just simmering, then add cooked pasta and toss well to coat.
07 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

# Best Practices:

01 -
  • It tastes indulgent but you can actually finish a full plate without feeling weighed down by cream.
  • The roasted cauliflower adds a sweet, nutty depth that regular Alfredo never quite achieves.
  • You probably already have everything in your fridge and pantry right now.
  • Blending it smooth means even picky eaters have no idea they are eating a vegetable forward sauce.
02 -
  • If you skip reserving the pasta water, you will regret it when your sauce is too thick to toss properly, that starchy liquid is magic for adjusting consistency.
  • Roasting the garlic with the cauliflower instead of adding it raw makes all the difference between sharp and mellow, trust the process.
  • Blend the sauce longer than you think you need to, any lumps will ruin the creamy illusion and make it obvious there are vegetables involved.
03 -
  • Taste the sauce before you toss it with the pasta and adjust the salt, pepper, or Parmesan so it is exactly how you want it.
  • If the sauce seems too thick after blending, add the pasta water a tablespoon at a time until it coats a spoon like heavy cream.
  • Let the roasted cauliflower cool for a minute before blending so you don't crack your blender jar with the heat.
  • For an extra layer of flavor, toss a sprig of fresh thyme onto the baking sheet while the cauliflower roasts.
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