Roasted Cauliflower Alfredo (Print Version)

A creamy, lighter Alfredo sauce featuring roasted cauliflower, garlic, and Parmesan. Ready in 50 minutes.

# Ingredient List:

→ 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 cheese if desired.

# Helpful Tips:

01 -
  • It feels indulgent but sneaks in a full head of cauliflower without anyone noticing.
  • The sauce comes together in one blender and tastes like you labored over it for hours.
  • It reheats beautifully and clings to pasta like real Alfredo, but lighter on your stomach.
  • You can make it with pantry staples and whatever pasta shape you have on hand.
02 -
  • Don't skip reserving the pasta water, it's the secret to loosening the sauce without making it watery.
  • Roast the cauliflower until it's actually golden, not just soft, because that caramelization is where all the flavor lives.
  • Blend the sauce longer than you think you need to, at least a full minute, so there are no grainy bits left behind.
03 -
  • Use a high-speed blender if you have one, it makes the sauce impossibly smooth and restaurant-quality.
  • Toss the hot pasta directly in the skillet with the sauce instead of just pouring it on top, the heat helps everything marry together.
  • Taste the sauce before you toss it with the pasta and adjust the salt, it should be just slightly over-seasoned because the pasta will dilute it.
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