Roasted Cauliflower Alfredo (Printable)

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

# 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

# Method:

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 baking sheet and roast for 25 to 30 minutes, stirring halfway through, until cauliflower is golden and tender.
03 - Cook pasta in well-salted boiling water according to package instructions. Reserve 1 cup pasta water, then drain in colander.
04 - In a blender, combine roasted cauliflower, garlic, remaining butter, milk, Parmesan, nutmeg, salt, and pepper. Blend until completely smooth, adding reserved pasta water gradually as needed for desired consistency.
05 - Pour sauce into a large skillet over medium heat. Heat until just simmering, then add cooked pasta and toss well to coat evenly.
06 - Transfer to serving dishes immediately and garnish with fresh parsley and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like classic Alfredo but leaves you feeling lighter and more energized after dinner.
  • Roasting the cauliflower until it caramelizes adds a depth you just can't get from boiling.
  • You can make the sauce ahead and reheat it gently with a splash of pasta water when you're ready to eat.
  • It's a sneaky way to get picky eaters to devour a full head of cauliflower without complaint.
02 -
  • Don't skip the roasting step or try to boil the cauliflower instead, the caramelization is what makes this sauce taste rich instead of bland.
  • Save more pasta water than you think you need because the sauce can thicken as it sits, and a few spoonfuls bring it back to life.
  • Blend the sauce longer than feels necessary, at least a full minute, to avoid any grainy texture.
03 -
  • Toss the hot pasta with a little reserved pasta water before adding the sauce so it clings better and doesn't clump.
  • Use a high-speed blender if you have one, it makes the sauce impossibly smooth and almost restaurant-quality.
  • Taste the sauce before tossing it with the pasta and adjust the salt, it should be bold enough to season all those noodles.
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