Roasted Cauliflower Alfredo (Printable)

A creamy, lighter Alfredo featuring roasted cauliflower blended with garlic, Parmesan, and nutmeg over pasta.

# Components:

→ 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

# Method:

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 for 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 parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It gives you all the creamy comfort of Alfredo without the heaviness that usually follows.
  • Roasting the cauliflower brings out a natural sweetness that makes the sauce taste complex and interesting.
  • You can have it on the table in under an hour with just one pan and a blender.
  • It sneaks in vegetables so well that even picky eaters won't notice they're eating cauliflower.
02 -
  • Don't skip roasting the garlic with the cauliflower, raw garlic will make the sauce sharp and harsh instead of sweet and mellow.
  • Reserve that pasta water before you drain, it's the secret to adjusting the sauce consistency without watering down the flavor.
  • Blend the sauce longer than you think you need to, any little bits of cauliflower will stand out in a way that's not appealing.
03 -
  • Roast the cauliflower until some edges are deeply golden, that caramelization is where all the flavor lives.
  • Taste the sauce before adding it to the pasta and adjust the salt, Parmesan brands vary in saltiness so it's worth checking.
  • Use a high speed blender if you have one, it makes the sauce incredibly velvety and restaurant smooth.
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