Roasted Cauliflower Alfredo (Printable)

Lighter Alfredo featuring roasted cauliflower blended with garlic and Parmesan over pasta.

# What You'll 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 Steps:

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 cheese if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent but sneaks in a full head of vegetables without anyone noticing or caring.
  • The sauce comes together in one blender with no roux, no whisking, and no fear of breaking.
  • Leftovers reheat beautifully with a splash of milk, so lunch the next day feels like a gift.
02 -
  • Don't skip reserving pasta water, it's the magic that loosens the sauce without making it greasy or thin.
  • Roast the cauliflower until it's truly golden, pale florets make a flat, bland sauce.
  • Taste before serving because Parmesan varies wildly in saltiness and you might need more pepper or a squeeze of lemon.
03 -
  • Blend the sauce longer than you think you need to, at least a full minute, for that restaurant smooth texture.
  • Roast extra cauliflower and freeze it so you can make this sauce on a whim without turning on the oven.
  • If you're dairy-free, use cashew cream or blended silky tofu instead of milk for body, and nutritional yeast in place of Parmesan.
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