Roasted Cauliflower Alfredo (Printable)

A creamy, 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

# 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 and tender.
04 - Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1 cup pasta water, then drain pasta 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 cheese if desired.

# Expert Advice:

01 -
  • It delivers all the creamy comfort of Alfredo without the post-dinner sluggishness that usually follows.
  • You get to sneak in a full serving of roasted vegetables while feeling like you're indulging.
  • The prep is mostly hands-off, and the blender does all the hard work for you.
  • It reheats beautifully the next day, which means leftovers actually taste just as good.
02 -
  • Don't skip stirring the cauliflower halfway through roasting, the edges can burn fast and turn bitter if left unattended.
  • Reserve more pasta water than you think you need, it's your best tool for adjusting the sauce consistency without diluting the flavor.
  • Blend the sauce longer than feels necessary, any little bits of cauliflower will ruin the silky texture you're aiming for.
03 -
  • Roast the cauliflower until it's deeply golden, those caramelized bits are where all the flavor hides.
  • Taste the sauce before tossing it with the pasta and adjust the salt, cauliflower can be surprisingly bland without enough seasoning.
  • If your blender struggles, add the milk first and then the roasted vegetables, it helps everything move smoothly.
  • Use the widest pasta shape you can find, it holds onto the sauce better than thin strands ever will.
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