Roasted Cauliflower Alfredo (Printable version)

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

# 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

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper. Toss cauliflower florets and garlic cloves with 1 tablespoon butter, then spread evenly on the prepared baking sheet.
02 - Roast for 25 to 30 minutes, stirring halfway through, until cauliflower is golden brown and tender.
03 - While cauliflower roasts, cook pasta in well-salted boiling water according to package directions. Reserve 1 cup pasta water, then drain and set aside.
04 - In a blender, combine roasted cauliflower, roasted garlic, remaining butter, milk, Parmesan, nutmeg, salt, and pepper. Blend until completely smooth, adding reserved pasta water as needed to achieve desired consistency.
05 - Pour sauce into a large skillet over medium heat. Heat until just simmering, then add cooked pasta and toss thoroughly to coat with sauce.
06 - Serve immediately, garnished with fresh parsley and additional grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes like classic Alfredo but leaves you feeling lighter and more energized after dinner.
  • Roasting the cauliflower unlocks a natural sweetness that makes the sauce taste rich without being heavy.
  • You can make it with ingredients you probably already have, and it comes together in under an hour.
  • It's secretly packed with vegetables, so you can feel good about serving it to picky eaters or kids.
02 -
  • Don't skip roasting the cauliflower until it's golden, that caramelization is what makes the sauce taste rich and sweet instead of bland.
  • Reserve pasta water before draining, it's the easiest way to adjust the sauce consistency and helps it cling to the noodles.
  • Blend the sauce longer than you think you need to, at least a full minute, or you'll end up with grainy bits instead of silky smoothness.
03 -
  • Use a high-powered blender if you have one, it makes the sauce impossibly smooth and restaurant-quality.
  • Taste the sauce before adding it to the pasta and adjust the salt, pepper, or nutmeg to your liking while it's still in the blender.
  • If the sauce seems too thick, keep adding pasta water a tablespoon at a time until it's creamy and coats the back of a spoon.
  • For a deeper flavor, roast the cauliflower a few minutes longer until some edges are almost crispy and dark brown.
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