Silky pasta blended with roasted cauliflower, garlic, parmesan, and fresh herbs for a comforting, vegetarian main dish.
# Ingredient List:
→ 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)
# Directions:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Toss cauliflower florets, garlic cloves, and onion with olive oil, salt, and pepper; spread evenly on the baking sheet.
03 - Roast for 25 minutes, turning halfway through, until cauliflower is tender and golden.
04 - Boil pasta in salted water according to package directions. Reserve 3/4 cup pasta water, then drain.
05 - Blend roasted cauliflower, garlic, onion, cream, milk, parmesan, and half the reserved pasta water until smooth. Add more pasta water to reach desired sauce consistency.
06 - Return pasta to pot; pour in sauce and toss to coat. Warm gently over low heat for 1–2 minutes, adding extra pasta water if needed.
07 - Adjust seasoning with salt and pepper. Serve immediately, topped with extra parmesan, chopped herbs, lemon zest, and red pepper flakes if desired.
