Fettuccine Alfredo with Roasted Cauliflower

Alfredo sauce with roasted cauliflower is a variation of the popular Italian sauce, which in the original recipe is made only from butter, Parmesan, and pepper. We kept these three ingredients but added roasted cauliflower, milk, garlic, and a light cheese spread. You probably don’t need us to explain that the sauce is rich, creamy, and so delicious that you’ll definitely make it more than once.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 700 g Pasta, noodles, fresh

  • pieces Cheese, Parmesan, grated

  • pieces Parsley, fresh

Sauce

  • 800 g Cauliflower, fresh

  • 4 pods Garlic, fresh

  • 1.5 spoons Oil, olive

  • 400 ml Milk, skimmed

  • 2 spoons Butter, unsalted

  • 60 g Cheese, creamy

  • 30 g Cheese, Parmesan, grated

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Preheat the oven to 200°C. Clean the cauliflower, wash it, and cut it into smaller florets. Line a baking tray with parchment paper. Arrange the cauliflower pieces on the tray. Add unpeeled garlic cloves and drizzle everything with olive oil. Lightly season with pepper and salt, then gently mix with your hands to evenly distribute the oil and seasonings. Place the tray in the preheated oven and roast the vegetables for 20 to 25 minutes (until the cauliflower edges are slightly browned and the garlic is softened). Stir the vegetables several times during roasting.

  2. A few minutes before the vegetables are done, cook the pasta in a sufficient amount of salted boiling water. Cook it for the time indicated on the package. Just before draining the pasta, reserve about 120 ml of the cooking water.

  3. Peel the roasted garlic cloves and transfer them along with the roasted cauliflower to a food processor. Add the milk and blend everything until smooth.

  4. In a deep pan over low heat, melt the butter. Add the cauliflower, garlic, and milk mixture, and stir well. Lower the heat slightly and mix in the cheese spread and Parmesan. Season with pepper and salt to taste. Gradually (by the spoonful) add the reserved cooking liquid until the sauce is nicely combined.

  5. Once the sauce is ready, add the pasta to the pan and mix well. Serve the prepared dish on plates, garnish with parsley and Parmesan, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 176.57 kcal
  • Fat: 4.83 g
    • Saturated Fat: 1.91 g
  • Carbohydrates: 25.41 g
    • Sugars: 0.54 g
  • Protein: 6.02 g
  • Fiber: 1.01 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 grams of pasta. For every liter of water, use 10 to 12 grams of salt.