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In the world of pasta dishes, few can compare to the rich, creamy allure of Alfredo sauce. Traditionally made with butter, heavy cream, and Parmesan cheese, this Italian classic is undeniably indulgent. However, for those seeking a healthier twist without sacrificing flavor, Creamy Roasted Cauliflower Alfredo Pasta offers a delightful and nutritious alternative. This innovative dish harnesses the versatility of cauliflower, transforming it into a creamy sauce that envelops the pasta in a velvety embrace. Not only does it provide a guilt-free way to enjoy the beloved Alfredo flavor, but it also packs a nutritious punch.

Roasted Cauliflower Alfredo Pasta

Discover the deliciousness of Creamy Roasted Cauliflower Alfredo Pasta, a healthful twist on the classic Alfredo sauce. This recipe transforms cauliflower into a creamy, flavorful sauce that enriches your favorite pasta while packing in nutrients. With step-by-step instructions, learn how to roast cauliflower for that perfect texture and blend it with garlic, olive oil, and optional dairy for a rich taste. Explore the versatility of cauliflower and elevate your meals with this flavorful dish that’s both satisfying and nutritious!
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Ingredients
  

1 medium head of cauliflower, cut into florets

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

12 oz fettuccine pasta (or pasta of your choice)

2 cloves garlic, minced

1 cup vegetable broth (or chicken broth for non-vegetarian)

1 cup heavy cream (or coconut cream for a dairy-free alternative)

1 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan option)

1 teaspoon garlic powder

1/2 teaspoon ground nutmeg (optional for added warmth)

Fresh parsley, chopped (for garnish)

Red pepper flakes (for garnish and a spicy kick)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). To facilitate easy cleanup, line a baking sheet with parchment paper.

    Roast the Cauliflower: In a large mixing bowl, toss the cauliflower florets with olive oil, a generous pinch of salt, and freshly ground black pepper until well-coated. Spread the florets in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the florets are golden brown and tender, stirring halfway through the roasting time for even cooking.

      Cook the Pasta: While the cauliflower is roasting, fill a large pot with salted water and bring it to a rolling boil. Cook the fettuccine according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water and set it aside.

        Make the Alfredo Sauce: In a large skillet set over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the beautiful roasted cauliflower to the skillet, then pour in the vegetable broth. Bring the mixture to a gentle simmer.

          Blend the Sauce: Carefully transfer the cauliflower and broth mixture to a blender or food processor. Add the heavy cream, grated Parmesan cheese, garlic powder, and nutmeg (if using). Blend on high until the mixture is completely smooth and creamy. If the sauce is too thick for your liking, mix in a little reserved pasta water until you reach your desired consistency.

            Combine Pasta and Sauce: In the same skillet used for the garlic, combine the cooked fettuccine with the creamy cauliflower Alfredo sauce. Gently stir to fully coat the pasta. If necessary, add more reserved pasta water a tablespoon at a time to loosen the sauce to your preference.

              Serve: Plate the rich, creamy pasta in generous servings. Garnish with freshly chopped parsley and a sprinkle of red pepper flakes for a touch of heat. For extra indulgence, top with more grated Parmesan cheese, if desired.

                Enjoy: Serve immediately while warm. Relish the delightful fusion of flavors in this creamy roasted cauliflower Alfredo pasta, perfect for any occasion!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings