Roasted Cauliflower Alfredo (Print View)

Creamy roasted cauliflower blended with garlic and Parmesan creates a lighter Alfredo sauce perfect 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

# Directions:

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 brown and tender.
04 - Meanwhile, cook pasta in well-salted boiling water according to package directions. Reserve 1 cup pasta water before draining.
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 thoroughly to coat.
07 - Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling light enough to go back for seconds without regret.
  • The cauliflower becomes sweet and nutty when roasted, giving the sauce a depth you just don't get from cream alone.
  • It comes together in under an hour, and most of that time is hands off while the oven does the work.
  • You can tweak it a dozen ways and it still turns out delicious every single time.
02 -
  • Don't rush the roasting, those golden edges are where all the sweetness and depth come from.
  • Reserve more pasta water than you think you need, because it's the easiest way to loosen the sauce without watering it down.
  • Taste the sauce before you toss it with the pasta and adjust the salt, it should be bold enough to stand up to all those noodles.
03 -
  • Add a pinch of red pepper flakes to the sauce if you like a gentle kick of heat that wakes everything up.
  • Toss in a handful of baby spinach or arugula right at the end for color, freshness, and an extra dose of greens.
  • If the sauce breaks or looks grainy, blend in a splash of warm milk and it'll come back together like nothing happened.
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