Roasted Cauliflower Alfredo (Printable Version)

A creamy, lighter Alfredo sauce made with roasted cauliflower, garlic, and Parmesan, served over tender pasta. Vegetarian and easy to prepare.

# What You 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 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 fresh parsley and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It feels indulgent but sneaks in a full head of roasted cauliflower without anyone noticing.
  • The sauce comes together in a blender, no roux or constant stirring required.
  • It tastes like classic Alfredo but leaves you feeling lighter and more energized.
  • Leftovers reheat beautifully with just a splash of milk to bring the sauce back to life.
02 -
  • Don't skip roasting the cauliflower, steaming or boiling it won't give you the deep, sweet flavor that makes this sauce special.
  • Add pasta water slowly when blending, too much at once can make the sauce too thin and you can't take it back.
  • Taste the sauce before tossing with pasta, cauliflower can be mild so it often needs more salt and Parmesan than you expect.
03 -
  • Use a high-speed blender for the smoothest, creamiest sauce, a food processor works but may leave it slightly grainy.
  • Toss the pasta with the sauce over low heat for a minute or two, it helps the noodles absorb the flavor and the sauce thickens just enough to cling perfectly.
  • If you're meal prepping, store the sauce and pasta separately so the noodles don't soak up all the liquid and become mushy.
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