Roasted Cauliflower Alfredo (Printable)

A lighter Alfredo sauce made with roasted cauliflower, garlic, and Parmesan. Creamy, satisfying, and ready in under an hour.

# What You 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

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. 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.
02 - Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1 cup of pasta water, then drain pasta in a colander.
03 - 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.
04 - Pour sauce into a large skillet over medium heat. Heat until just simmering, then add cooked pasta and toss well to coat all pasta with sauce.
05 - Serve immediately while hot, garnished with fresh parsley and additional grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes indulgent but leaves you feeling light, not weighed down after dinner.
  • The roasted cauliflower adds a sweet, nutty depth you won't find in traditional Alfredo.
  • You can make the sauce ahead and reheat it gently when you need a quick weeknight meal.
  • It's a clever way to sneak extra vegetables into a dish that feels like pure comfort food.
02 -
  • Don't skip reserving the pasta water, its starch is what helps the sauce cling to the noodles instead of pooling at the bottom.
  • Roast the cauliflower until it's deeply golden, pale florets won't give you the sweet, nutty flavor that makes this sauce special.
  • Blend longer than you think you need to, any lumps will ruin the silky texture you're going for.
  • Taste the sauce before adding it to the pasta and adjust the salt, roasted vegetables can be surprisingly bland without enough seasoning.
03 -
  • Use a high-speed blender if you have one, it makes all the difference in getting that restaurant-quality smoothness.
  • Roast extra cauliflower and garlic, then freeze them for the next time you want to whip this up without turning on the oven.
  • If the sauce breaks or looks oily, add a spoonful of pasta water and whisk vigorously over low heat to bring it back together.
  • Serve this in warm bowls, it cools down quickly and tastes best when it's steaming.
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