Description
This Roasted Cauliflower Alfredo recipe offers a rich and creamy pasta dish made with roasted cauliflower and garlic, blended into a smooth Alfredo sauce. It’s a delicious, comforting alternative to traditional cream-based Alfredo, bringing a subtle nutty flavor and velvety texture while using wholesome ingredients.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets
- 3 cloves garlic, peeled
Dairy
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Pantry
- 12 ounces fettuccine or pasta of choice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh parsley
- Additional grated Parmesan cheese
Instructions
- Prepare oven and baking sheet: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Season and arrange cauliflower: In a bowl, toss the cauliflower florets and peeled garlic cloves with 1 tablespoon of unsalted butter, ensuring they are evenly coated. Spread the mixture in a single layer on the prepared baking sheet for even roasting.
- Roast vegetables: Place the baking sheet in the preheated oven and roast the cauliflower and garlic for 25 to 30 minutes. Halfway through, stir the vegetables to ensure they brown evenly and become tender with golden edges.
- Cook pasta: While the vegetables roast, bring a large pot of well-salted water to a boil. Add the fettuccine or pasta of choice and cook according to the package instructions until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
- Blend sauce: In a blender, combine the roasted cauliflower, roasted garlic, remaining 1 tablespoon of butter, whole milk, grated Parmesan cheese, ground nutmeg, salt, and black pepper. Blend until the sauce is completely smooth and creamy. Add reserved pasta water gradually to reach the desired sauce consistency.
- Heat and combine: Pour the blended sauce into a large skillet and warm over medium heat until it just begins to simmer. Add the cooked pasta to the skillet and toss thoroughly to coat the noodles evenly with the creamy cauliflower Alfredo sauce.
- Serve immediately: Plate the pasta while warm, garnishing with chopped fresh parsley and additional grated Parmesan cheese for added flavor and presentation. Serve immediately to enjoy the creamy texture and rich taste.
Notes
- Use whole milk for the creamiest sauce, but you can substitute with 2% milk or a milk alternative if preferred.
- Reserving pasta water is essential to adjust the thickness of the sauce and help it cling better to the noodles.
- For a nut-free version, omit the nutmeg or use a pinch of ground white pepper instead for subtle warmth.
- This sauce works well with any type of pasta, although wider noodles like fettuccine or pappardelle are ideal to catch the sauce.
- To make it vegan, substitute butter with plant-based margarine, Parmesan with a vegan cheese alternative, and use unsweetened plant milk.
