Roasted Cauliflower Alfredo (Printable)

A 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 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

# 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 instructions. Reserve 1 cup pasta water, then drain thoroughly.
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 evenly.
07 - Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes indulgent but leaves you feeling light enough to go back for seconds without regret.
  • The roasted cauliflower adds a subtle nutty sweetness that makes the sauce feel more interesting than the original.
  • You can make it with ingredients you probably already have, no fancy trip to the store required.
  • It reheats beautifully the next day, which is rare for anything creamy.
02 -
  • Don't skip reserving the pasta water, it's the only thing that can thin the sauce without making it watery or breaking the creaminess.
  • Make sure the cauliflower is really golden and caramelized, pale roasted cauliflower will make the sauce taste flat and bland.
  • Blend longer than you think you need to, any little bits of cauliflower will ruin the silky texture you're going for.
03 -
  • Roast extra cauliflower and freeze it in portions, then you can whip up this sauce in under 10 minutes on a busy night.
  • If your blender struggles, add the milk first and blend in batches, it's better than forcing it and ending up with a chunky sauce.
  • Taste the sauce before you toss the pasta in, it should be slightly over-seasoned on its own because the noodles will mellow it out.
Go Back