Roasted Cauliflower Alfredo (Printable Version)

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

# Ingredient List:

→ 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:

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 brown and tender.
04 - While vegetables roast, cook pasta in well-salted boiling water according to package directions. 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 gradually to achieve desired consistency.
06 - Pour sauce into a large skillet over medium heat. Heat until just simmering.
07 - Add cooked pasta to the skillet and toss well to coat completely with sauce. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent but doesn't weigh you down, so you can actually move after dinner.
  • The roasted cauliflower adds a subtle sweetness that makes the sauce feel more interesting than the usual cream and butter routine.
  • You get to feel virtuous about eating vegetables while still twirling creamy pasta on your fork.
  • It comes together in under an hour, which means it works on a Tuesday just as well as it does for company.
02 -
  • Don't skip stirring the cauliflower halfway through roasting, the pieces on the edges will burn while the ones in the middle stay pale if you don't move them around.
  • Add the pasta water slowly when blending, too much at once and the sauce will turn soupy instead of creamy.
  • Taste the sauce before you toss it with the pasta, cauliflower can be sweet so you might need more salt or a squeeze of lemon to balance it out.
03 -
  • Roast the cauliflower a little longer than you think you should, the deeper the color, the sweeter and more interesting the sauce will be.
  • Use a high-speed blender if you have one, it makes the sauce impossibly smooth and velvety without any grainy bits.
  • Reserve more pasta water than you think you'll need, it's your best tool for adjusting the sauce consistency and it helps everything cling together beautifully.
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