Roasted Cauliflower Alfredo (Printable Version)

A lighter Alfredo featuring roasted cauliflower blended with Parmesan and garlic, served 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 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

# 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 and roast for 25-30 minutes, stirring halfway through, until cauliflower is golden and tender.
03 - Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1 cup pasta water, then drain pasta in a colander.
04 - 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.
05 - Pour sauce into a large skillet over medium heat. Heat until just simmering, then add cooked pasta and toss well to coat evenly.
06 - Serve immediately, garnished with fresh parsley and additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It delivers all the comfort of traditional Alfredo but without the heaviness that makes you want to nap afterward.
  • Roasting the cauliflower brings out a subtle sweetness and nuttiness you just don't get from steaming.
  • You can feel good about second helpings because vegetables are doing most of the work.
  • It comes together in under an hour with ingredients you probably already have.
02 -
  • Don't skip reserving the pasta water because it's the secret to loosening the sauce without making it watery.
  • If your blender struggles, add the milk slowly and blend in batches so you don't burn out the motor.
  • Taste the sauce before you toss it with the pasta because cauliflower can be mild and might need more salt or Parmesan than you expect.
03 -
  • Use a high-speed blender if you have one because it makes the sauce impossibly silky.
  • Roast extra cauliflower and keep it in the fridge so you can whip up a batch of sauce on a busy weeknight.
  • Toss the hot pasta with a tiny drizzle of olive oil right after draining to keep it from sticking before the sauce is ready.
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