Roasted Cauliflower Fettuccine Alfredo Recipe

Indeed, we’ve been seeing a lot of recipes that call for cauliflower. 

It’s an excellent low-calorie and low-carb alternative to rice. Yet, it mimics its texture and mild flavor substantially – perhaps, even better!

However, we’ve only seen it as a substitute for starchy carbohydrates: rice, mashed potatoes, tater tots, and pizza crusts (Which btw, you can also find its recipe here at our website!)

But today, we’re going to show you a creative way to incorporate cauliflower into your meals. And, it’s not the main starch that we’re replacing. Mind taking a guess?

Nah, it’s not the pasta! It’s the sauce! 

This Roasted Cauliflower Fettuccine Alfredo Recipe uses cauliflower as the base for the sauce. Thus, you’re still gonna be eating the traditional semolina pasta. But, what this recipe features is a rich and smoky flavor, combined with a creamy texture that will surely make your mouth water.

So, the next time you visit the farmers market, don’t forget to grab some of those cauliflowers! 

Print Pin

Roasted Cauliflower Fettuccine Alfredo

This recipe is a great way to incorporate cauliflower into your diet. Besides its many nutritional benefits, it features a smoky and earthy flavor, along with a creamy texture that guarantees to please your taste buds!

Course Main Course, Side Dish

Cuisine American, Italian

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 6 servings

Calories 253kcal

Equipment

• blender

Ingredients

For the sauce:

• 1 ea cauliflower head cut into 2-inch florets
• ½ ea onion peeled, cut in half
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ½ cups low-fat milk
• 1 ¼ cups Parmesan cheese grated
• 1/8 tsp ground nutmeg

For the pasta:

• 1 lb fettuccine noodles I have yet to find a store bought gluten-free fettuccine pasta that I like, so I usually use this spaghetti instead. I do miss fettuccine, though! Leave a comment below if you know of a good gluten-free store bought gluten-free fettuccine option.

For garnish:

• 2 tbsp fresh parsley chopped

Instructions

• Preheat the oven to 375ºF.
• Meanwhile, cook the pasta in salted boiling water according to the package instructions.
• Toss cauliflower and onion with oil, salt, and pepper. Lay them in a shallow baking pan and roast in the oven for 25 minutes, until tender and lightly browned. Cool to room temperature.
• Place the cooled vegetables in a high-powered blender or food processor. Add the milk and cheese, then blend until smooth.
• Pour the mixture into a saucepan. Add nutmeg and simmer until heated through for about 10 minutes.
• Toss with fettuccine and garnish with parsley.

Notes

• For the gluten-free version of this recipe, simply substitute the pasta with gluten-free fettuccine noodles.

Nutrition

Calories: 253kcal | Carbohydrates: 23g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 364mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 407IU | Vitamin C: 2mg | Calcium: 331mg | Iron: 1mg

Love this recipe? Share with us your thoughts in the comments section down below! We look forward to hearing from you!