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In recent years, the culinary world has seen an exciting shift towards plant-based meals, with more people looking for nutritious and delicious alternatives to traditional dishes. One standout recipe that perfectly embodies this trend is creamy roasted cauliflower Alfredo pasta. This dish takes the classic Alfredo sauce and transforms it into a creamy, velvety delight using roasted cauliflower as its base. Not only is this pasta dish a feast for the senses, but it also caters to a wide range of dietary preferences, making it an excellent choice for vegans, vegetarians, and those seeking dairy-free options.

Roasted Cauliflower Alfredo Pasta

Discover a delicious and nutritious twist on traditional pasta with creamy roasted cauliflower Alfredo! This plant-based dish uses roasted cauliflower as a creamy base, making it perfect for vegans and anyone seeking dairy-free options. Packed with vitamins and minerals, this recipe is not only easy to make but also offers incredible flavor. Perfect for weeknight dinners, this pasta will satisfy your cravings and impress your family with its rich and velvety texture.
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Ingredients
  

1 medium head of cauliflower, cut into small florets

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

12 oz fettuccine pasta (or your pasta of choice)

2 garlic cloves, minced

1 cup vegetable broth (or chicken broth)

1 cup heavy cream (substitute with coconut cream for a dairy-free version)

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

1 teaspoon garlic powder

1/2 teaspoon freshly grated nutmeg (optional, for added warmth)

Fresh parsley, chopped, for garnish

Red pepper flakes, for a spicy kick garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to make cleanup a breeze.

    Roast the Cauliflower: In a large mixing bowl, combine the cauliflower florets with olive oil, sea salt, and black pepper, ensuring they are evenly coated. Spread the seasoned florets in a single layer on the lined baking sheet. Roast in the preheated oven for 25-30 minutes, until they are golden brown and tender. Remember to stir the florets halfway through for even roasting.

      Cook the Pasta: While your cauliflower is roasting, bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions. Before draining, reserve about 1/2 cup of the pasta cooking water as it will help adjust the sauce's consistency later.

        Prepare the Alfredo Sauce: In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute. Once the cauliflower is roasted, add it to the skillet along with the vegetable broth. Allow the mixture to come to a gentle simmer.

          Blend the Sauce: Carefully transfer the roasted cauliflower and broth mixture into a blender or food processor. To this, 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 seems too thick, incorporate a bit of the reserved pasta water to achieve your desired consistency.

            Combine Pasta and Sauce: Return the skillet to low heat and add the cooked fettuccine to the creamy cauliflower Alfredo sauce. Toss everything together gently, ensuring the pasta is fully coated. If needed, add additional reserved pasta water to help loosen the sauce for a perfect creamy texture.

              Serve: Plate the creamy pasta in shallow bowls or on plates. Garnish with chopped fresh parsley and a sprinkle of red pepper flakes for that extra heat and color. For cheese lovers, consider adding a dusting of extra Parmesan on top.

                Enjoy: Serve the dish immediately, and relish the rich and delightful flavors of this creamy roasted cauliflower Alfredo pasta!

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