Description
This Cauliflower Alfredo Pasta is a lighter, veggie-forward twist on the classic—rich, creamy, and hearty without the heaviness. Made with roasted cauliflower and blended into a velvety sauce, it pairs perfectly with pasta and is elevated with fried sage and a dusting of Parmesan. It’s simple enough for a weeknight and elegant enough for entertaining.
Ingredients
1 medium head cauliflower, cut into florets
2 shallots, peeled and halved
4 cloves garlic, peeled
2 tablespoons olive oil
Salt & pepper to taste
1 cup vegetable or chicken stock
½ cup heavy cream (or unsweetened plant cream)
1 lb pasta (fettuccine or penne work great)
½ cup grated Parmesan cheese
1 tablespoon butter
Fresh sage leaves for frying
Olive oil for frying
Instructions
Preheat oven to 425°F (220°C). Toss cauliflower, shallots, and garlic with olive oil, salt, and pepper. Roast for 25 minutes until golden.
Cook pasta according to package directions. Reserve 1 cup of pasta water and drain.
In a blender, combine roasted cauliflower mix with stock and cream. Blend until smooth. Season with salt and pepper.
Pour sauce into a large skillet and heat gently. Stir in Parmesan. Add pasta and toss to coat, adding reserved pasta water to loosen as needed.
For the fried sage: heat a thin layer of olive oil in a small pan. Fry sage leaves until crispy, about 15 seconds. Drain on paper towels.
Top pasta with fried sage, extra Parmesan, and a drizzle of olive oil if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g