Roasted Cauliflower Alfredo (Printable)

A creamy, 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

# 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 brown 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 but leaves you feeling light enough to go back for seconds without regret.
  • The roasted cauliflower adds a subtle sweetness and depth you don't get from regular Alfredo.
  • You can make the sauce ahead and reheat it gently, which saves you on busy nights.
  • It sneaks in a full serving of vegetables without anyone noticing or complaining.
02 -
  • Don't skip roasting the cauliflower, raw or steamed just won't give you the same sweetness and depth.
  • Reserve more pasta water than you think you need, because the sauce thickens as it sits and you might want to loosen it up.
  • If your blender struggles, add the milk gradually and scrape down the sides, a food processor works too but takes a bit longer to get silky.
  • Taste the sauce before you toss it with the pasta, because once it's mixed in, adjusting seasoning gets tricky.
03 -
  • Roast extra cauliflower and freeze it in portions, so you can make this sauce on a whim without turning on the oven.
  • A microplane grater is the best tool for fresh nutmeg, which tastes worlds better than pre-ground.
  • If you want a little heat, add a pinch of red pepper flakes to the sauce or sprinkle them on top before serving.
  • For a deeper flavor, toss in a tablespoon of miso paste when blending, it adds umami without overpowering the dish.
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