Roasted Cauliflower Alfredo (Print Page)

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

# Directions:

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 directions. Reserve 1 cup pasta water, then drain in a 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 achieve 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 fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tricks your brain into thinking you're eating something indulgent while sneaking in a full head of cauliflower.
  • The sauce comes together in a blender with no whisking, no roux, and no fear of breaking.
  • Leftovers reheat beautifully with just a splash of milk, unlike traditional Alfredo that turns into a solid mass.
  • You can make the sauce ahead and toss it with hot pasta right before serving.
02 -
  • Don't skip reserving the pasta water, it's the easiest way to loosen a sauce that thickens too much without diluting the flavor.
  • Roast the cauliflower until it has real color, pale florets make a bland sauce.
  • Blend longer than you think you need to, the smoother the sauce, the more it coats the pasta like cream.
03 -
  • Use a high-speed blender if you have one, it makes the sauce restaurant-level smooth.
  • Taste the sauce after blending and adjust the salt, it should be well-seasoned before it hits the pasta.
  • If you want a thicker sauce, simmer it a minute or two longer in the skillet before adding the pasta.
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