Roasted Cauliflower Alfredo (Printable Version)

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

# Method:

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.
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 for 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 parsley and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes indulgent but uses vegetables as the creamy base, so you can have seconds without regret.
  • The roasted garlic and nutmeg add a warmth that makes it feel special, not just healthy.
  • It comes together in under an hour, and most of that time is hands-off roasting.
  • Leftovers reheat beautifully with a splash of milk or pasta water.
02 -
  • Don't skip reserving the pasta water, it's the secret to getting the sauce to the perfect consistency and helping it cling to the noodles.
  • Roast the cauliflower until it's truly golden, not just soft, because those caramelized bits are where all the flavor lives.
  • If the sauce feels too thick after blending, add pasta water a few tablespoons at a time instead of more milk so it stays silky.
03 -
  • Blend the sauce longer than you think you need to, at least a full minute, so it's completely smooth and creamy without any grainy bits.
  • Taste the sauce before adding it to the pasta and adjust the salt, because Parmesan brands vary in saltiness and you don't want it to be bland.
  • Use a high-speed blender if you have one, it makes the sauce incredibly silky and restaurant-quality.
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