Roasted Cauliflower Alfredo (Printable Version)

A creamy, lighter Alfredo sauce featuring roasted cauliflower, garlic, and Parmesan, served 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 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

# 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.
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 additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like classic Alfredo but doesn't leave you in a food coma afterward.
  • The roasted cauliflower adds a subtle sweetness and nuttiness that regular cream sauce just can't match.
  • You can make the sauce ahead and reheat it gently when you're ready to eat.
  • It's a great way to sneak more vegetables into dinner without anyone noticing.
02 -
  • Don't skip roasting the cauliflower—steaming or boiling it will make the sauce watery and flat instead of rich and caramelized.
  • If your sauce looks too thick after blending, keep adding pasta water little by little until it's pourable but still clings to a spoon.
  • Taste and adjust the salt before serving, because Parmesan varies in saltiness and you might need more than you think.
03 -
  • Roast extra cauliflower and garlic so you can make a double batch of sauce and freeze half for an easy weeknight meal.
  • If the sauce breaks or looks grainy, blend in a tablespoon of cold butter—it'll bring it back together like magic.
  • Taste the sauce before adding it to the pasta and adjust the seasoning then, because it's harder to fix once everything's mixed.
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