Roasted Cauliflower Alfredo

Roasted Cauliflower Alfredo Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 35 minutes


roasted cauliflower

1 head cauliflower, cut into florets (about 6 cups)

4 tbsp olive oil, divided

1 tsp dried or fresh thyme

1 tsp granulated garlic powder

½ tsp smoked paprika

sea salt & ground black pepper, to taste

pasta & sauce

3 C / / 275g dried penne

1 C reserved starchy pasta water

1 heaping cup roasted cauliflower florets

½ C nondairy milk

1 tbsp nutritional yeast

2 tbsp lemon juice

1 tbsp mellow white miso

1 tbsp tahini

1 tsp onion powder

1 to 2 peeled garlic cloves

½ tsp sea salt

½ tsp ground black pepper

½ C finely chopped fresh parsley, as garnish

ground black pepper, to taste


1Preheat oven to 450°F.

2On a large baking sheet toss cauliflower florets with 2 tablespoons olive oil, thyme, garlic powder, smoked paprika, sea salt and ground pepper until evenly coated. Lay out into an even layer on the baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until florets have a deep golden brown color on them and are tender.

3Meanwhile bring a large pot of water to a boil and once at a rolling boil and a generous amount of sea salt and the penne. Cook until al dente. Before draining remove about 1 cup of starchy pasta water and set aside. Drain pasta but do not rinse. Place drained penne back into the pot you cooked it in and set aside.

4Once cauliflower is roasted, place a heaping cup full into a high powered blender. Add 2 tablespoons olive oil, ⅓ cup of the starchy pasta water, nondairy milk, nutritional yeast, lemon juice, miso, tahini, onion powder, garlic cloves, sea salt, and ground black pepper. Blend on high until very very smooth and silky. If needed, add a bit more pasta water to get the sauce smooth.

5Pour all the sauce over the penne in the pot and stir over medium low heat until heated through for serving. Add more pasta water at this stage if the sauce starts to get too thick or chalky. Stir in some of the cauliflower florets and coat in sauce and leave some remaining florets to garnish the final dish. Serve with more roasted cauliflower on top, parsley, and more ground black pepper to taste.

6When reheating leftovers you might need to add a bit of water or nondairy milk to loosen up the sauce again.

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