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- 1 large head of cauliflower, cut into florets - 3 tablespoons olive oil - 8 ounces fettuccine or your preferred pasta - 2 cups vegetable broth - 1 cup unsweetened almond milk (or any non-dairy milk) - 3 cloves garlic, minced - 1 tablespoon nutritional yeast (optional, for a cheesy flavor) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 tablespoon lemon juice - Salt and pepper to taste - Fresh parsley, chopped - Nutritional yeast (optional) - Lemon juice Gather these ingredients before you start. They create a warm, creamy dish that comforts the soul. I love how the roasted cauliflower adds depth and flavor. The olive oil helps the cauliflower roast to a golden perfection. Choose your favorite pasta, like fettuccine, for a delightful base. The vegetable broth and almond milk blend into a creamy sauce. Garlic adds a nice kick, while nutritional yeast brings a cheesy taste. Don't forget the spices for extra flavor. Fresh parsley brightens the dish, making it look as good as it tastes. This simple list makes it easy to create a cozy meal. Enjoy cooking! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This high temperature helps the cauliflower get nice and golden. Next, take your cauliflower and cut it into small florets. On a baking sheet, toss the florets with 2 tablespoons of olive oil, salt, and pepper. Make sure they are coated well. Roast the cauliflower in the oven for 20 to 25 minutes. Flip them halfway through for even cooking. They should be tender and slightly browned. While the cauliflower roasts, fill a large pot with water. Bring it to a boil over high heat. Once boiling, add your fettuccine or any pasta you like. Cook the pasta according to the package instructions until it is al dente. This usually takes around 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water. This water will help make the sauce creamy later. Drain the pasta and set it aside. In a blender, combine the roasted cauliflower, vegetable broth, almond milk, minced garlic, nutritional yeast, garlic powder, onion powder, and lemon juice. Blend everything until it is smooth and creamy. If the sauce is too thick, add some of the reserved pasta water. Blend again until you reach the desired consistency. Taste the sauce and add more salt and pepper if you like. In the same pot you used for the pasta, combine the cooked fettuccine with the cauliflower Alfredo sauce. Stir well to coat the pasta evenly. Heat everything over low heat for a couple of minutes. If the sauce is too thick, add more pasta water until it’s nice and creamy. Serve the pasta warm in a large bowl or on individual plates. For a pop of color, garnish with freshly chopped parsley. You can also sprinkle extra nutritional yeast or cracked pepper on top for added flavor. A drizzle of olive oil can give it a nice finishing touch. Enjoy your comforting and delicious meal! To roast cauliflower well, start with a hot oven at 425°F (220°C). This high temperature helps the florets brown and get crispy. Roast for 20 to 25 minutes. Flip halfway to get even browning. Look for a golden color and a tender bite. This gives great flavor and texture. To make a creamier sauce, add more almond milk or reserved pasta water. Blend until smooth. If it feels too thick, a splash of water can help. Taste your sauce for flavor. A bit of salt or pepper can enhance it. Nutritional yeast adds a cheesy taste. For gluten-free options, try brown rice pasta or quinoa pasta. These cook a bit differently. Follow the package instructions for timing. Whole grain pasta is a healthy choice, too. It may take a few extra minutes to cook, but it's worth it. Always reserve some pasta water for the sauce! Pro Tips Roasting for Flavor: Make sure to roast the cauliflower until it's golden brown. This enhances the flavor of the Alfredo sauce, giving it a deeper, more complex taste. Adjust Consistency: If the Alfredo sauce is too thick, gradually add the reserved pasta water until you reach your desired creaminess. This will help the sauce cling better to the pasta. Seasoning is Key: Don’t forget to taste your sauce before serving. Adjust the seasoning with more salt, pepper, or lemon juice to brighten the flavors. Garnish for Appeal: Adding freshly chopped parsley not only adds color but also a fresh flavor that complements the creamy sauce beautifully. {{image_2}} You can make your own nut-based cheese. Blend soaked cashews with lemon juice and nutritional yeast. This gives a creamy and cheesy flavor. You can also find store-bought vegan cheese. Many brands offer tasty options. Look for ones that melt well for a great texture. To make this dish heartier, add protein. Chickpeas or lentils are great choices. They add fiber and taste. Simply stir them in with the pasta and sauce. You can also use tofu or tempeh. Cube and sauté them first for extra flavor. Then mix them into your pasta for a filling meal. Change up the veggies based on what’s fresh. In spring, try peas or asparagus. In summer, add zucchini or bell peppers. In fall, roasted pumpkin or kale works well. Fresh herbs enhance the taste too. Basil, thyme, or parsley can brighten the dish. Just sprinkle them on before serving for a pop of flavor. To keep your Roasted Cauliflower Alfredo Pasta fresh, store it in the fridge. Use an airtight container for best results. Make sure to cool the pasta before sealing it. This helps lock in flavor and prevents sogginess. Try to eat it within three days for the best taste. When you’re ready to enjoy leftovers, reheat them gently. The best method is on the stove. Add a splash of almond milk or vegetable broth to keep the sauce creamy. Heat over low flame, stirring often. This helps the pasta regain its texture. You can also use a microwave. Heat in short bursts, stirring in between, to prevent hot spots. If you want to save some for later, freezing is a great choice. Portion your pasta into small containers. This way, you can thaw only what you need. Make sure to let it cool completely before freezing. For thawing, place it in the fridge overnight. You can also use the microwave for a quicker option. Just add a bit of liquid to keep it moist. Yes, you can use regular dairy milk in this recipe. It will still be creamy. If you want to keep it dairy-free, stick with almond milk or other non-dairy options. They add a nice, smooth texture. You can also try oat milk for a slightly sweeter taste. Just keep in mind that flavors may change slightly. Roasted cauliflower stays good in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. This helps keep it fresh. If you notice any off-smells or changes in texture, it’s best to toss it. You can reheat it in the oven or microwave when you're ready to eat. This dish pairs well with a simple green salad. A side of garlic bread complements it nicely too. You might also enjoy it with steamed veggies or a light soup. For something heartier, try grilled chicken or shrimp. These options add protein and make the meal more filling. Yes, you can make this recipe gluten-free. Just use gluten-free pasta instead of regular pasta. Many brands offer tasty options that work well. Cook them according to the package instructions. This way, you can enjoy the creamy sauce without the gluten. It's a great way to enjoy this dish no matter your dietary needs. This recipe for Roasted Cauliflower Alfredo Pasta is both tasty and easy to make. We explored the main ingredients, like cauliflower and pasta, along with cooking tips that ensure perfect texture. You learned how to blend flavors into a creamy sauce, and we discussed various ways to enjoy this dish. With simple variations, you can adapt it to your taste. Remember, leftovers store well and can be reheated just right. Enjoy experimenting with this recipe—it's a delightful meal for any occasion!

Roasted Cauliflower Alfredo Pasta

A creamy and delicious pasta dish made with roasted cauliflower and a non-dairy Alfredo sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • 8 ounces fettuccine or your preferred pasta
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk (or any non-dairy milk)
  • 3 cloves garlic, minced
  • 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon lemon juice
  • for garnish fresh parsley, chopped

Instructions
 

  • Roast the Cauliflower: Preheat your oven to 425°F (220°C). On a baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until golden and tender, flipping halfway through.
  • Cook the Pasta: In a large pot, bring water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
  • Prepare the Alfredo Sauce: In a blender, combine the roasted cauliflower, vegetable broth, almond milk, minced garlic, nutritional yeast, garlic powder, onion powder, and lemon juice. Blend until smooth and creamy, adjusting the consistency with reserved pasta water if needed. Taste and season with additional salt and pepper if desired.
  • Combine Pasta and Sauce: In the same pot used for the pasta, combine the cooked fettuccine and the cauliflower Alfredo sauce. Stir well to coat the pasta evenly. Heat through over low heat for a couple of minutes, adding more pasta water for a creamier texture if necessary.
  • Serve: Serve the pasta warm, garnished with freshly chopped parsley for a pop of color.

Notes

Serve in a large bowl or individual plates. You can sprinkle additional nutritional yeast or freshly cracked pepper on top for extra flavor and visual allure. Add a drizzle of olive oil for a finishing touch!
Keyword Alfredo, cauliflower, pasta, vegan