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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


  • blender


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


  • 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.


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


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