Roasted Cauliflower Alfredo (Printable)

Lighter Alfredo featuring roasted cauliflower blended with garlic, Parmesan, and nutmeg 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 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 and set aside.
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.
07 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

# Expert suggestions:

01 -
  • It gives you all the creamy richness of Alfredo without the heaviness that makes you want to nap afterward.
  • Roasting the cauliflower transforms it into something sweet and nutty that nobody will guess is hiding in the sauce.
  • You can make it on a weeknight and still feel like you cooked something special.
02 -
  • If your sauce feels too thick after blending, thin it with pasta water a little at a time instead of more milk, the starch helps it stick to the noodles better.
  • Don't skip the roasting step and try to boil the cauliflower instead, you'll lose all the caramelized sweetness that makes this sauce taste rich and complex.
  • Taste the sauce before you toss it with the pasta because cauliflower can be mild, and you might need more salt or a pinch more Parmesan to wake it up.
03 -
  • Use the hottest part of your oven and give the cauliflower plenty of space on the pan so it roasts instead of steams, that caramelization is everything.
  • Blend the sauce longer than you think you need to, an extra 30 seconds makes it impossibly silky and restaurant-smooth.
  • Always taste and adjust the seasoning after blending because cauliflower can dull the saltiness, and a little more Parmesan or a pinch of pepper can transform the whole dish.
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