Roasted Cauliflower Alfredo (Printable)

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

# What You 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 cheese

# 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 and tender.
04 - Cook pasta in well-salted boiling water according to package instructions. Reserve 1 cup pasta water, then drain in colander.
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 to reach 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 thoroughly.
07 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • It delivers all the creamy indulgence of traditional Alfredo but leaves you feeling light enough to go back for seconds without regret.
  • Roasting the cauliflower until golden coaxes out a nutty sweetness that makes the sauce taste deeper and more complex than it has any right to be.
  • You can make the sauce ahead and reheat it gently, which means weeknight dinners just got infinitely easier.
  • Even people who claim they don't like cauliflower have scraped their plates clean and asked for the recipe.
02 -
  • Don't skip roasting the cauliflower, raw or steamed won't give you that deep, caramelized flavor that makes this sauce taste like something special.
  • Add the pasta water gradually when blending, too much at once and you'll end up with a thin, watery sauce that won't cling to the noodles.
  • Taste the sauce before tossing it with the pasta and adjust the salt, cauliflower can be surprisingly bland without enough seasoning.
  • If the sauce thickens too much as it sits, a splash of warm pasta water or milk will bring it back to life.
03 -
  • If your blender struggles to get the sauce completely smooth, strain it through a fine-mesh sieve for an ultra-silky texture.
  • Roast extra cauliflower and garlic while you're at it, they're delicious tossed into salads or grain bowls throughout the week.
  • For a touch of brightness, stir in a teaspoon of Dijon mustard or a pinch of lemon zest right before serving.
  • Always taste the sauce after blending and before tossing with pasta, it's your last chance to adjust seasoning without guessing.
Return