Roasted Cauliflower Alfredo (Printable Version)

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

# List of Ingredients:

→ 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 oz 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 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 and creamy but sneaks in a full head of vegetables without anyone noticing.
  • The sauce comes together in a blender, so there's no constant stirring or worry about breaking a traditional roux.
  • Leftovers reheat beautifully with a splash of milk, unlike some cream sauces that split.
  • You can make the roasted cauliflower ahead and blend the sauce right before dinner.
02 -
  • Don't skip the reserved pasta water, it has starch that helps the sauce cling and prevents it from looking broken or oily.
  • Roast the cauliflower until it has real color, pale florets won't give you the depth of flavor that makes this sauce special.
  • Taste the sauce before you pour it over the pasta, cauliflower sweetness varies and you might need an extra pinch of salt or crack of pepper.
03 -
  • Use a high-speed blender for the smoothest, creamiest sauce, a food processor works but might leave a slightly grainy texture.
  • If the sauce tastes flat, a tiny grating of fresh nutmeg or an extra handful of Parmesan usually fixes it.
  • Toss the pasta in the skillet with the sauce instead of just pouring it on top, the heat helps everything marry together.
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