Silky pasta blended with roasted cauliflower, garlic, parmesan, and fresh herbs for a comforting dish.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 6 cloves garlic, peeled
03 - 1 small yellow onion, roughly chopped
→ Pasta
04 - 12 oz pasta (spaghetti, fettuccine, or penne)
→ Dairy & Liquids
05 - 1/4 cup heavy cream
06 - 1/4 cup whole milk
07 - 1/2 cup grated parmesan cheese, plus extra for serving
08 - 2 tbsp olive oil
→ Seasonings & Garnish
09 - 1/2 tsp salt, plus more to taste
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)
12 - 2 tbsp chopped fresh parsley or basil
13 - Zest of 1 lemon (optional)
# Method:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss cauliflower florets, garlic cloves, and onion with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; spread evenly on the prepared baking sheet.
03 - Roast for 25 minutes, flipping halfway through, until cauliflower is golden and tender.
04 - Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions. Reserve 3/4 cup of pasta water, then drain pasta.
05 - Transfer roasted cauliflower, garlic, and onion to a blender or food processor. Add heavy cream, whole milk, parmesan cheese, and half of the reserved pasta water. Blend until completely smooth, adding more pasta water as needed to achieve a creamy, pourable consistency.
06 - Return cooked pasta to the pot. Pour the cauliflower sauce over the pasta and toss to coat. Heat gently over low heat for 1–2 minutes, adding extra pasta water if a silkier sauce is desired.
07 - Taste and adjust seasoning with additional salt and pepper. Serve immediately, topped with extra parmesan, fresh herbs, lemon zest, and red pepper flakes if using.
