Roasted Cauliflower Alfredo (Print Version)

A lighter Alfredo sauce with roasted cauliflower, garlic, and Parmesan. Ready in 50 minutes and perfect for a vegetarian main dish.

# 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 Make It:

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 if desired.

# Additional Tips::

01 -
  • It tastes indulgent and rich, but you're actually eating a full head of roasted vegetables without realizing it.
  • The sauce comes together in one blender, no roux or constant stirring required, and it clings to every strand of pasta beautifully.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the sauce without making it watery or breaking the creaminess.
  • Make sure the cauliflower is really golden in spots, not just soft, because those caramelized bits are where all the sweet, roasted flavor hides.
03 -
  • Use a high powered blender if you have one, it makes the sauce incredibly silky, but a regular blender works fine if you blend a little longer and scrape down the sides.
  • Taste the sauce before tossing it with the pasta and adjust the salt, because once it's mixed in, it's harder to fix, and every batch of Parmesan brings a different level of saltiness.
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