Roasted Cauliflower Alfredo Sauce (Printable Version)

Creamy sauce made from roasted cauliflower, garlic, Parmesan, and nutmeg, perfect for tossing with 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 (optional)

10 - Chopped fresh parsley
11 - Additional grated Parmesan

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets and garlic cloves with 1 tablespoon unsalted butter. Spread evenly on the baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until cauliflower is golden and tender.
04 - Cook pasta in well-salted boiling water following package instructions. Reserve 1 cup pasta water, then drain.
05 - Combine roasted cauliflower, garlic, remaining butter, milk, Parmesan, nutmeg, salt, and pepper in a blender. Blend until smooth, adding reserved pasta water as needed to reach desired consistency.
06 - Pour sauce into a large skillet over medium heat. Heat until just simmering, then add cooked pasta and toss to coat evenly.
07 - Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

# Additional Tips::

01 -
  • It tastes indulgent and creamy without leaving you feeling heavy afterward.
  • Roasted cauliflower brings a subtle sweetness that makes Alfredo feel fresher than the traditional version.
  • The whole thing comes together in under an hour, perfect for weeknight dinners when you want something that feels special.
02 -
  • Don't skip roasting the cauliflower; boiled or steamed cauliflower makes a dull, watery sauce that tastes nothing like this version—the oven does all the flavor work.
  • Reserve that pasta water before you drain; it's your secret weapon for getting the sauce to the right consistency without adding more liquid that dilutes the flavor.
03 -
  • Make the sauce ahead of time and store it in the fridge; it reheats beautifully over low heat with a splash of milk to loosen it back up.
  • Toast your pasta in the skillet with a touch of olive oil after draining—it gives the final dish a subtle flavor boost and prevents everything from clumping together.
Go Back