Roasted Cauliflower Alfredo (Print)

A creamy, lighter Alfredo sauce featuring roasted cauliflower, garlic, and Parmesan served over pasta.

# Ingredients:

→ 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 cheese if desired.

# Expert Tips:

01 -
  • It gives you all the creamy satisfaction of Alfredo without feeling like you need a nap afterward.
  • Roasting the cauliflower transforms it into something sweet and nutty that even picky eaters won't recognize.
  • You can make the sauce ahead and it reheats beautifully, which is rare for anything this good.
  • It sneaks in vegetables so seamlessly that kids and skeptical partners never ask questions.
02 -
  • Don't skimp on roasting time, pale cauliflower makes a bland sauce, but golden, caramelized florets bring depth and natural sweetness.
  • Reserve that pasta water before you drain, because it's the easiest way to loosen the sauce without diluting the flavor.
  • Blend longer than you think you need to, a truly smooth sauce makes all the difference and any graininess will stand out.
03 -
  • Add a squeeze of fresh lemon juice to the finished sauce for brightness that makes the whole dish sing.
  • Toast extra Parmesan in a dry skillet until it's crispy and use it as a crunchy garnish, it adds texture and a salty punch.
  • If you want an even lighter version, use half cauliflower and half white beans in the sauce for extra creaminess and protein.
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