Roasted Cauliflower Alfredo (Printable version)

A creamy, lighter twist on classic Alfredo featuring roasted cauliflower, 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:

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 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 thoroughly to coat.
07 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes indulgent but feels light enough that you can finish a full bowl without regret.
  • The roasted cauliflower brings a subtle sweetness that traditional Alfredo never has.
  • You can make the sauce ahead and reheat it in minutes on busy nights.
  • It uses simple pantry staples, no specialty store trips required.
02 -
  • Do not skip reserving the pasta water, it's the only thing that will loosen a too-thick sauce without making it taste watered down.
  • Roast the cauliflower until it's deeply golden, pale florets will make the sauce taste flat and bland.
  • Blend the sauce longer than you think you need to, any lumps will ruin the creamy texture.
03 -
  • Toast the nutmeg in the skillet for 10 seconds before adding the sauce, it makes the flavor bloom in a way pre-ground spices never do.
  • If your blender struggles, add the milk first, then the hot cauliflower, it helps everything move smoothly.
  • Always taste the sauce before tossing with pasta, cauliflower needs more salt than you think.
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