Roasted Cauliflower Alfredo (Print Version)

A lighter, vegetarian twist on Alfredo featuring roasted cauliflower, garlic, and Parmesan blended into a silky sauce.

# Needed Ingredients:

→ 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 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.

# Expert Suggestions:

01 -
  • It tastes indulgent but sneaks in a full head of cauliflower without anyone noticing.
  • The sauce is naturally creamy from blending, so you skip the heavy cream and still get that velvety coat on every noodle.
  • Roasting the garlic with the cauliflower makes it sweet and mellow, no sharp bite.
  • It reheats beautifully the next day, which almost never happens with Alfredo.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling and keeps it from breaking.
  • Taste the sauce before adding more salt, the Parmesan is already salty and it's easy to overdo it.
  • Roast the cauliflower until it's actually golden, pale florets make a bland sauce.
  • Blend longer than you think you need to, any lumps will ruin the creamy illusion.
03 -
  • Use a high-powered blender if you have one, it makes the sauce restaurant-smooth.
  • Don't rinse the pasta after draining, you want that starch to help the sauce stick.
  • If the sauce thickens too much while sitting, just whisk in a little warm milk or pasta water over low heat.
  • Taste right before serving and adjust the salt, nutmeg, and pepper, they fade as the sauce sits.
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