Roasted Cauliflower Alfredo

My neighbor knocked on my door one Tuesday evening holding a head of cauliflower she didn't know what to do with. I had just started boiling pasta water for a regular Alfredo when she asked if I could use it. Twenty minutes later, we were both scraping our plates clean, stunned that roasted cauliflower could turn into something this silky and rich. That improvised dinner became my most-requested recipe, and I've made it at least once a month since.

I served this to my brother, who claims he hates cauliflower, and he went back for seconds before I told him what was in it. His face was priceless. Since then, I've brought it to potlucks, made it for weeknight dinners when I'm too tired to think, and even served it to a friend who's lactose-sensitive by swapping in oat milk. Every single time, it feels like a small kitchen victory.

Ingredients

• Cauliflower: Roasting transforms it into something sweet and nutty, the secret base that makes this sauce creamy without heavy cream.
• Garlic: Whole roasted cloves turn mellow and buttery, blending seamlessly into the sauce without any sharp bite.
• Whole milk: It gives the sauce body and a subtle richness, though oat or cashew milk work if you need a lighter swap.
• Parmesan cheese: The salty, umami backbone of the sauce, freshly grated melts in smoother than the pre-shredded kind.
• Unsalted butter: A tablespoon helps the cauliflower caramelize in the oven, and the rest adds silkiness to the final blend.
• Fettuccine: Wide noodles hold the sauce beautifully, but I've used penne, rigatoni, even gluten-free shells with great results.
• Nutmeg: Just a whisper warms the sauce and makes it taste like something you simmered for hours.
• Salt and black pepper: Essential for balancing the natural sweetness of roasted cauliflower and bringing all the flavors forward.
• Fresh parsley: A handful of chopped green at the end makes every bowl look restaurant-worthy.
• Extra Parmesan: I always keep a little mound on the table because someone will want more.

Instructions

Prep the oven:

Set it to 425°F and line a baking sheet with parchment so the cauliflower doesn't stick. I learned this the hard way after scrubbing a sheet for ten minutes.

Toss and roast:

Coat the cauliflower florets and garlic cloves with a tablespoon of butter, spread them out in a single layer, and roast for 25 to 30 minutes, stirring halfway. You want golden edges and fork-tender centers.

Cook the pasta:

Boil it in generously salted water, the way the package says, and save a mugful of that starchy water before you drain. It's your secret weapon for adjusting the sauce later.

Blend the sauce:

Toss the roasted cauliflower, garlic, remaining butter, milk, Parmesan, nutmeg, salt, and pepper into a blender and run it until it's completely smooth. Add splashes of pasta water if it's too thick.

Heat and toss:

Pour the sauce into a large skillet over medium heat, let it warm through until it barely bubbles, then add the drained pasta and toss until every strand is coated. If it looks tight, loosen it with more pasta water.

Serve:

Plate it up, scatter parsley and extra Parmesan on top, and get it to the table while it's still steaming.

Pin It

The first time I made this for a dinner party, someone asked if I'd added cashews or heavy cream. When I said it was just cauliflower and milk, the whole table went quiet for a second, then everyone started talking over each other asking for the recipe. That moment, watching friends get excited over vegetables blended into pasta sauce, reminded me why I love cooking for people.

Making It Ahead

You can roast the cauliflower and garlic up to two days in advance and keep them in the fridge. When you're ready to eat, just blend the sauce, heat it gently in a skillet, and toss with freshly cooked pasta. I do this on Sundays sometimes so weeknight dinners feel like less of a scramble. The sauce also freezes well for up to a month, thaw it in the fridge overnight and warm it with a splash of milk to bring back the silky texture.

Flavor Variations

A squeeze of lemon juice right before serving brightens the whole dish and cuts through the richness. I've also stirred in a handful of spinach or peas during the final toss for extra green, and once I added a pinch of red pepper flakes because I was in the mood for a little heat. If you want it more indulgent, a spoonful of cream cheese or mascarpone blended into the sauce makes it even lusher. The base is forgiving, so don't be afraid to follow your cravings.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of milk or pasta water, stirring often so the sauce doesn't separate. I usually add a little extra Parmesan when I reheat because it perks everything back up. Microwaving works in a pinch, just use a lower power setting and stir halfway through so it heats evenly.

• Store sauce and pasta separately if you're meal prepping, it reheats more evenly that way.
• Freeze the sauce in individual portions for quick future dinners.
• Always taste after reheating and adjust the salt, flavors can dull in the fridge.

Pin It

This dish proves that comfort food doesn't have to be heavy or complicated. Every time I make it, I'm reminded that the best recipes are the ones that surprise you, feed you well, and make you want to share them with everyone you know.

Recipe Questions & Answers

→ Can I make this sauce ahead of time?

Yes, you can prepare the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently over low heat, adding a splash of milk or pasta water to restore the creamy consistency before serving with freshly cooked pasta.

→ What pasta shapes work best with this sauce?

Fettuccine is classic, but pappardelle, tagliatelle, or even penne work wonderfully. Choose wider, textured shapes that capture and hold the creamy sauce better than thin varieties.

→ How do I achieve a perfectly smooth sauce?

Ensure your roasted cauliflower is completely cooled before blending, and blend on high speed for at least 2-3 minutes until silky. If the sauce seems thick, gradually add reserved pasta water one tablespoon at a time until you reach your desired consistency.

→ Can I add vegetables to this dish?

Absolutely. Sautéed mushrooms, spinach, broccoli, or sun-dried tomatoes complement this sauce beautifully. Toss them with the pasta before coating with sauce for added texture and nutrition.

→ Is this suitable for dairy-free diets?

Yes, substitute whole milk with unsweetened oat or cashew milk, use dairy-free butter, and replace Parmesan with nutritional yeast or a plant-based Parmesan alternative. The sauce will be slightly less rich but still delicious and creamy.

→ Why is my sauce too thick or too thin?

The consistency depends on how much pasta water you add during blending. Start with less liquid and gradually increase it until you reach your preference. Remember the sauce will thicken slightly as it cools, so it should be slightly looser than your final desired consistency.