Roasted Cauliflower Alfredo (Printable)

Creamy Alfredo sauce made with roasted cauliflower, garlic, and Parmesan. A lighter, vegetarian twist on the Italian classic.

# Components:

→ 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

# Directions:

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.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without the heaviness that usually follows a real Alfredo dinner.
  • The roasted cauliflower adds a subtle sweetness and depth you don't get from plain cream sauces.
  • You can feel good about serving this to kids or anyone who claims they don't like cauliflower, because they'll never guess.
  • It comes together in under an hour, most of that hands off while the oven does the work.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the sauce without making it taste watered down.
  • If your blender struggles, add the milk in two batches and scrape down the sides halfway through, a smooth sauce is worth the extra 30 seconds.
  • Roasting the cauliflower until it's actually golden matters, pale cauliflower makes pale flavor.
03 -
  • Roast extra cauliflower and garlic, the leftovers are great tossed into salads or grain bowls.
  • Blend the sauce while it's still warm, it purees faster and smoother that way.
  • Taste the sauce before adding it to the pasta, it should be slightly over-seasoned on its own because the pasta will dilute it.
  • If you like a little heat, a pinch of red pepper flakes in the sauce adds a gentle kick without overpowering the sweetness.
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