Roasted Cauliflower Alfredo (Print Version)

A creamy, lighter Alfredo sauce featuring roasted cauliflower, garlic, Parmesan, and nutmeg. Vegetarian, easy, and ready in 50 minutes.

# 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

# 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 brown and tender.
04 - Meanwhile, cook pasta in well-salted boiling water according to package instructions. 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 chopped parsley and extra Parmesan cheese if desired.

# Additional Tips::

01 -
  • It tastes like full-fat Alfredo but leaves you feeling lighter and not weighed down after a big bowl.
  • Roasting the cauliflower first adds a caramelized sweetness you just don't get from steaming.
  • You can make the sauce ahead and reheat it gently, which is a lifesaver on busy nights.
  • It's a sneaky way to get more vegetables into dinner without anyone complaining.
02 -
  • Don't skip stirring the cauliflower halfway through roasting or the pieces on the edges will burn while the center stays pale.
  • Reserve that pasta water before draining because it's the only thing that will thin the sauce without making it watery or breaking the creaminess.
  • Blend the sauce longer than you think you need to, a full minute or two, so there are no grainy bits left and it's completely velvety.
03 -
  • Roast the cauliflower until it's darker than you think it should be, those deep golden edges are where all the flavor lives.
  • Taste the sauce before you toss it with the pasta and adjust the salt, pepper, and nutmeg to your liking because it's much easier to fix before everything is combined.
  • Use a high-speed blender if you have one, it makes the sauce incredibly silky and smooth in half the time.
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