Roasted Cauliflower Alfredo (Printer-Friendly)

A creamy, lighter twist on classic Alfredo sauce with roasted cauliflower, garlic, and Parmesan over 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 cheese

# How to Cook:

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 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 pasta in colander.
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 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 evenly.
07 - Transfer to serving plates immediately, garnished with chopped parsley and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes indulgent but sneaks in a full head of vegetables without anyone noticing.
  • The roasted garlic adds a mellow sweetness that makes the sauce feel restaurant quality.
  • It comes together in under an hour and uses everyday ingredients you probably already have.
  • Leftovers reheat beautifully with just a splash of milk to bring the sauce back to life.
02 -
  • Don't skip roasting the cauliflower until it's golden, that caramelization is where all the flavor lives.
  • Reserve pasta water before draining, it's the easiest way to loosen the sauce without watering it down.
  • Taste the sauce before adding it to the pasta and adjust the salt, Parmesan does a lot of work but it still needs balance.
03 -
  • Blend the sauce longer than you think you need to, a truly smooth texture makes all the difference.
  • Use freshly grated Parmesan instead of pre-grated, it melts better and tastes infinitely more rich.
  • If your sauce is too thick, add pasta water a tablespoon at a time until it's just right, too much at once and you'll lose the creaminess.
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