Roasted Cauliflower Alfredo (Printable)

A creamy, lighter Alfredo featuring roasted cauliflower blended with garlic, Parmesan, and nutmeg served 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

# 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 of 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 as needed to achieve 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 - Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It gives you all the creamy, dreamy satisfaction of classic Alfredo with a fraction of the heaviness.
  • Roasting the cauliflower until golden brings out a natural sweetness that makes the sauce taste complex and restaurant worthy.
  • You can tweak it endlessly with lemon, herbs, or different cheeses depending on your mood.
  • It sneaks in a full serving of vegetables without anyone noticing or complaining.
02 -
  • Don't skip reserving the pasta water, its starchy magic helps the sauce cling to the noodles and keeps everything silky instead of gloppy.
  • Make sure the cauliflower is really golden and caramelized before blending, pale roasted cauliflower makes a bland, flat sauce.
  • Blend the sauce longer than you think you need to, any tiny lumps will ruin the creamy illusion.
03 -
  • Use a high powered blender if you have one, it makes the sauce impossibly smooth and luxurious in texture.
  • Taste the sauce before tossing it with the pasta and adjust the salt, pepper, or Parmesan to your liking while you still can.
  • If the sauce feels too thick after blending, thin it with pasta water instead of more milk for better flavor and cling.
  • Don't rinse the pasta after draining, that starchy coating helps the sauce stick beautifully.
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