Roasted Cauliflower Alfredo (Printable)

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

# 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

# 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 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 tastes indulgent but leaves you feeling light enough to go back for seconds without regret.
  • The roasted cauliflower adds a subtle sweetness and depth you don't get from cream alone.
  • You can make it on a weeknight with ingredients you probably already have.
  • It's secretly packed with vegetables, which makes it easier to feel good about serving it to picky eaters.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the sauce without making it watery or bland.
  • Blend the sauce longer than you think you need to, any little bits of cauliflower will ruin the silky texture.
  • Taste the sauce before you toss it with the pasta and adjust the salt, cauliflower absorbs a lot of seasoning.
03 -
  • Roast the cauliflower until it's deeply golden, not just soft, that caramelization is where all the flavor lives.
  • Use a high-speed blender if you have one, it makes the sauce impossibly creamy and restaurant-smooth.
  • Warm your serving bowls in the oven for a minute before plating, it keeps the pasta hotter longer and feels like a special touch.
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