Roasted Cauliflower Alfredo (Print Version)

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 oz 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 Steps:

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 if desired.

# Expert Hints:

01 -
  • It tastes indulgent but leaves you feeling light, not weighed down after a full bowl.
  • The roasted cauliflower brings a natural sweetness and nuttiness that butter and cream alone can't match.
  • You can make the sauce ahead and reheat it gently, which saved me on a particularly chaotic Tuesday.
  • It's one of those recipes that makes non-cooks think you're fancy, but it's mostly just waiting for the oven to do its thing.
02 -
  • Don't skip reserving the pasta water, because that starchy liquid is what makes the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Roast the cauliflower until it's actually golden, not just soft, because that caramelization is where the flavor lives.
  • Blend the sauce longer than you think you need to, at least a full minute, so it's completely silky and there are no grainy bits.
03 -
  • Let the blender run for a full minute after the sauce looks smooth, because that extra blending time makes it restaurant-level silky.
  • Toss the pasta in the skillet with the sauce over low heat for a minute so the noodles absorb some of the flavor instead of just being coated.
  • If the sauce thickens too much as it sits, a few tablespoons of pasta water or milk whisked in will bring it right back.
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