Cauliflower Alfredo Sauce
A creamy cauliflower Alfredo sauce blended with roasted cauliflower, garlic, milk and Parmesan, tossed with pasta. Optional crispy panko-roasted cauliflower topping.
Equipment
- Oven
- Baking tray
- Parchment Paper
- Food Processor
- Blender
- Large Pot
- Colander
- Tongs
- Small Bowl
Ingredients
Ingredients
- ?300 gramspasta 10 oz
- ?1 headcauliflower approx. 500 g
- ?6 clovesgarlic
- ?3 tablespoonolive oil
- ?3 tablespoonparmesan cheese 30 g
- ?1/2 cupmilk
- ?salt and pepper to taste
- ?1/4 cuppanko bread crumbs
- ?1 teaspoonfresh thyme
- ?1 Tablespoonparmesan cheese
Instructions
Instructions
- Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper or lightly oil it.
- Cut the cauliflower into even-sized florets about 1 cm thick. Place the florets and the 6 garlic cloves in a bowl and toss with the 3 tablespoons olive oil to coat.
- Spread the oiled cauliflower florets and garlic in a single layer on the prepared baking tray.
- Roast at 160°C (320°F) for 30 minutes, until the cauliflower is tender.
- After 30 minutes, use tongs or a spatula to remove about three quarters of the roasted cauliflower florets and all of the roasted garlic from the tray and transfer them to a food processor or blender. Leave roughly one quarter of the florets on the tray.
- (Optional topping) Increase the oven temperature to 200°C (400°F). Return the tray with the remaining cauliflower to the oven and roast for an additional 5–10 minutes, or until those florets are browned and crispy. Remove and set aside to cool slightly.
- While the cauliflower is finishing in the oven (or before step 6), bring a large pot of water to a boil, add salt to taste, and cook the 300 g pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Add the 3 tablespoons (30 g) Parmesan cheese and the ½ cup milk to the food processor with the roasted cauliflower and garlic. Blend until very smooth. Season the sauce to taste with salt and pepper.
- If the sauce is too thick, add a few tablespoons of the reserved pasta cooking water at a time until you reach a creamy consistency that will coat the pasta.
- Return the drained pasta to the pot or a large bowl and toss with the cauliflower Alfredo sauce until evenly coated.
- (Optional topping) Roughly chop the crispy roasted cauliflower left from the tray. In a small bowl, combine the chopped crispy cauliflower with the ¼ cup panko breadcrumbs, 1 tablespoon Parmesan cheese, and 1 teaspoon fresh thyme. Sprinkle this mixture over the sauced pasta before serving.
- Serve immediately, seasoning with additional salt and pepper if needed.
Notes
Try not to be tempted to roast the cauliflower hot and fast, it does much better in a moderate oven for a little longer.
For a protein boost, serve with grilled orpoached chicken,pan fried fishor stir in cooked white beans.
This sauce freezes well—great for batch cooking.
Fettuccine, penne, or shells hold the sauce beautifully.
Milk: Use any milk (dairy or plant-based) depending on dietary needs. For an extra decadent version the milk can be swapped for cream.
Parmesan: Can be swapped for a dairy-free hard cheese alternative if needed.
Panko: Regular bread crumbs can be used; gluten-free panko works well for coeliac-friendly versions.
Thyme: Optional, but adds a lovely herbal note to the crumb.
For a protein boost, serve with grilled orpoached chicken,pan fried fishor stir in cooked white beans.
This sauce freezes well—great for batch cooking.
Fettuccine, penne, or shells hold the sauce beautifully.
Milk: Use any milk (dairy or plant-based) depending on dietary needs. For an extra decadent version the milk can be swapped for cream.
Parmesan: Can be swapped for a dairy-free hard cheese alternative if needed.
Panko: Regular bread crumbs can be used; gluten-free panko works well for coeliac-friendly versions.
Thyme: Optional, but adds a lovely herbal note to the crumb.