The roasted cauliflower fettuccine alfredo is a delicious twist on the classic pasta dish. With a creamy, garlicky cauliflower sauce, it's not only lighter but also packed full of vegetables. Perfect for a cozy dinner, this dish will leave you craving for more.
One of the key ingredients in this recipe is neufchâtel cheese. It's a soft, slightly crumbly cheese with a rich, tangy flavor. It's less commonly found than other cheeses, but it's definitely worth seeking out for its unique taste and texture. If you can't find neufchâtel cheese in your local supermarket, you can substitute it with cream cheese.
Ingredients for Roasted Cauliflower Fettuccine Alfredo
Cauliflower: A versatile vegetable that roasts up beautifully, providing a rich and savory flavor.
Garlic: Provides a robust and aromatic flavor that infuses the cauliflower.
Extra virgin olive oil: Used for roasting the cauliflower and garlic, giving them a crisp texture and rich flavor.
Butter: Adds a rich, creamy flavor to the sauce.
Low fat milk: Provides the creamy base for the alfredo sauce.
Neufchâtel cheese: Adds a tangy, creamy element to the sauce.
Parmesan cheese: Brings a salty, umami flavor to the dish.
Fettuccine: Thick, hearty pasta that holds up well with the thick sauce.
Fresh parsley: Adds a fresh, herby note to finish off the dish.
One reader, Doloritas Arndt says:
This roasted cauliflower fettuccine alfredo recipe is a game-changer! The roasted cauliflower adds a delightful nutty flavor to the creamy alfredo sauce. It's a healthier twist on a classic dish, and the flavors are simply divine. I highly recommend trying it out for a delicious and guilt-free pasta night!
Key Techniques for Making Roasted Cauliflower Fettuccine Alfredo
How to roast cauliflower and garlic: Cut the cauliflower into florets and place them on a baking sheet along with the garlic. Drizzle with olive oil, season with salt and pepper, and roast in a preheated oven at 425°F for 25-30 minutes until golden.
How to make the alfredo sauce: After roasting the cauliflower and garlic, blend them with milk until smooth. Then, brown butter in a saucepan, add the pureed cauliflower mixture, neufchâtel cheese, and parmesan cheese. Heat the mixture until warmed through, adjusting the consistency with reserved pasta water.
How to cook fettuccine: Boil the fettuccine according to the package instructions. Before draining, reserve ½ cup of the pasta water to use in the alfredo sauce.
How to garnish and serve: Toss the cooked fettuccine with the alfredo sauce, adding additional water to thin as desired. Serve warm, garnished with additional parmesan and fresh parsley.
How To Make Roasted Cauliflower Fettuccine Alfredo
Dig in a healthy pasta dish with this delicious fettuccine alfredo tossed with roasted cauliflower in a creamy, cheesy sauce.
Serves:
Ingredients
- 2lbscauliflower,(1 head), cored and diced into florets
- 6clovesgarlic,skins left on
- 1½tbspextra virgin olive oil
- salt and freshly ground black pepper
- 2tbspbutter
- 1¾cuplow fat milk
- 2ozNeufchatel cheese,softened, (low fat cream cheese)
- 1ozParmesan cheese,finely grated, ¼ cup slightly packed, plus more for topping if desired
- 14ozfettuccine,or linguine
- fresh parsley,for serving, optional
Instructions
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Preheat oven to 425 degrees F.
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Place cauliflower and garlic on a baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper, then toss to evenly coat and spread into an even layer.
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Bake in preheated oven 25 to 30 minutes until golden.
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Meanwhile, boil pasta according to the directions listed on the package. Reserve ½ cup of the pasta water before draining pasta.
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Remove skins from roasted garlic, then add to a blender along with roasted cauliflower and milk. Process mixture until well pureed (remove insert of lid and cover with a folded kitchen cloth).
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Brown butter in a medium saucepan over medium heat, then carefully add pureed cauliflower mixture to browned butter in a saucepan and stir to combine.
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Reduce heat slightly, add in Neufchatel cheese, Parmesan cheese, and season with salt and pepper to taste.
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Heat mixture until warmed through, adding in reserved pasta water 1 tablespoon at a time to thin sauce to desired consistency.
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Return pasta to pot (without water) and toss with sauce (again adding in additional water to thin as desired).
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Serve warm, garnished with additional Parmesan and fresh parsley if desired.
Nutrition
- Calories: 427.27kcal
- Fat: 12.77g
- Saturated Fat: 5.73g
- Trans Fat: 0.16g
- Monounsaturated Fat: 4.74g
- Polyunsaturated Fat: 1.08g
- Carbohydrates: 62.75g
- Fiber: 5.55g
- Sugar: 8.76g
- Protein: 16.90g
- Cholesterol: 23.94mg
- Sodium: 739.21mg
- Calcium: 218.56mg
- Potassium: 768.26mg
- Iron: 1.93mg
- Vitamin A: 119.67µg
- Vitamin C: 77.99mg
Expert Tip for Perfecting Roasted Cauliflower Fettuccine Alfredo
When roasting the cauliflower and garlic, it's important to spread them out in an even layer on the baking sheet. This allows for even heat distribution and ensures that all pieces are cooked uniformly. Overcrowding the pan can result in steaming rather than roasting, which may alter the flavor and texture of the dish. Also, remember to toss the vegetables halfway through the roasting process for a more even golden color.
Time-Saving Tips for Preparing This Recipe
Plan ahead: Prep the cauliflower and garlic the night before to save time. Store them in an airtight container in the refrigerator until ready to use.
Multitask: While the cauliflower and garlic are roasting, start boiling the water for the pasta to maximize efficiency in the kitchen.
Use pre-grated cheese: Opt for pre-grated parmesan cheese to skip the time-consuming grating process and streamline the recipe preparation.
Quick cleanup: Clean as you go to minimize the mess and make the post-cooking cleanup much faster and more manageable.
Invest in a good blender: A high-quality blender can significantly reduce the time needed to puree the cauliflower and garlic, making the process smoother and quicker.
Batch cooking: Consider making a larger batch of the cauliflower alfredo sauce and freezing the extra for future use, saving time on busy weeknights.
Substitute Ingredients For Roasted Cauliflower Fettuccine Alfredo Recipe
- cauliflower - Substitute with broccoli: Broccoli has a similar texture and flavor to cauliflower and can be roasted in the same way for a similar result.
- neufchâtel cheese - Substitute with low-fat cream cheese: Low-fat cream cheese has a similar creamy texture and tangy flavor, making it a suitable substitute for neufchâtel cheese in this recipe.
- fettuccine - Substitute with linguine: Linguine has a similar width and texture to fettuccine, making it a suitable substitute for this recipe.
How to Beautifully Present This Creamy Pasta Dish
Elevate the plating: Arrange the fettuccine alfredo in a nest-like shape on the plate, creating a visually appealing presentation that showcases the creamy sauce and roasted cauliflower.
Garnish with finesse: Sprinkle a dusting of freshly grated parmesan cheese over the top of the dish, adding a touch of elegance and enhancing the flavors of the alfredo sauce.
Incorporate color contrast: Introduce a pop of color by garnishing with finely chopped fresh parsley, creating a vibrant and visually striking contrast against the creamy white alfredo sauce.
Emphasize texture: Consider adding a drizzle of high-quality extra virgin olive oil to the dish just before serving, enhancing the overall texture and providing a subtle depth of flavor.
Utilize elegant servingware: Present the roasted cauliflower fettuccine alfredo in sophisticated, minimalist servingware to highlight the dish's refined flavors and elevate the dining experience.
Essential Kitchen Tools for Making Roasted Cauliflower Fettuccine Alfredo
- Oven: Preheat to 425 degrees F for roasting the cauliflower.
- Baking sheet: Used for roasting the cauliflower and garlic.
- Blender: To puree the roasted cauliflower, garlic, and milk into a smooth sauce.
- Saucepan: Used for browning the butter and combining the cauliflower puree with the cheeses to make the Alfredo sauce.
- Pot: For boiling the fettuccine according to the package instructions.
- Colander: To drain the cooked fettuccine.
- Mixing spoon: For stirring the Alfredo sauce and pasta.
- Kitchen cloth: Used to cover the blender while pureeing the cauliflower mixture.
- Grater: For grating the Parmesan cheese for the Alfredo sauce.
- Knife: To remove the skins from the roasted garlic.
Storage and Freezing Instructions for Roasted Cauliflower Fettuccine Alfredo
Here are the detailed instructions for storing and freezing roasted cauliflower fettuccine alfredo:
- Allow the fettuccine alfredo to cool completely before storing or freezing. This will prevent the sauce from separating and the pasta from becoming mushy.
- For storing in the refrigerator:
- Transfer the cooled fettuccine alfredo to an airtight container.
- Seal the container tightly with a lid to prevent any air from entering.
- Label the container with the date of preparation.
- Store in the refrigerator for up to 3-4 days.
- For freezing:
- Divide the cooled fettuccine alfredo into individual serving portions.
- Place each portion into a freezer-safe container or resealable plastic bag.
- If using plastic bags, remove as much air as possible before sealing to prevent freezer burn.
- Label the containers or bags with the date of preparation.
- Store in the freezer for up to 2-3 months.
- To reheat refrigerated fettuccine alfredo:
- Place the desired portion in a microwave-safe dish.
- Add a splash of milk or cream to help loosen the sauce.
- Cover the dish with a microwave-safe lid or plastic wrap.
- Microwave on high for 1-2 minutes, stirring halfway through, until heated through.
- To reheat frozen fettuccine alfredo:
- Remove the frozen portion from the container or plastic bag.
- Place the frozen fettuccine alfredo in a microwave-safe dish.
- Add a splash of milk or cream to help loosen the sauce.
- Cover the dish with a microwave-safe lid or plastic wrap.
- Microwave on high for 3-4 minutes, stirring every minute, until heated through.
- Note: You can also reheat frozen fettuccine alfredo in a saucepan on the stovetop over low heat, stirring frequently and adding a splash of milk or cream as needed.
How To Reheat Leftover Roasted Cauliflower Fettuccine Alfredo
Reheat the roasted cauliflower fettuccine alfredo in a saucepan over medium-low heat, stirring occasionally until heated through. If the sauce seems too thick, add a splash of milk or pasta water to thin it out and achieve the desired consistency.
For a quick and easy reheating method, place the leftover fettuccine alfredo in a microwave-safe dish and heat it in 30-second intervals, stirring between each interval, until it reaches the desired temperature. Be careful not to overheat, as this can cause the sauce to separate.
To reheat the pasta in the oven, preheat the oven to 350°F (175°C). Transfer the leftover roasted cauliflower fettuccine alfredo to an oven-safe dish, cover it with foil, and bake for 15-20 minutes or until heated through. Remove the foil for the last 5 minutes of baking to allow the top to slightly brown and crisp up.
If you have leftover roasted cauliflower and alfredo sauce separately, reheat the cauliflower in the oven at 400°F (200°C) for 5-10 minutes until crispy, while warming the sauce in a saucepan over medium-low heat. Toss the reheated cauliflower and pasta with the warm sauce before serving.
For a stovetop reheating method, place the leftover fettuccine alfredo in a large skillet over medium-low heat. Add a splash of milk or pasta water to the skillet and gently toss the pasta until it is evenly coated and heated through. Stir frequently to prevent the sauce from sticking or burning.
Interesting Trivia About Roasted Cauliflower Fettuccine Alfredo
Roasted cauliflower fettuccine alfredo recipe is a delicious and healthy alternative to traditional alfredo pasta. It's a great way to incorporate more vegetables into your diet while still enjoying a creamy and satisfying meal.
Is Making Roasted Cauliflower Fettuccine Alfredo at Home Cost-Effective?
This roasted cauliflower fettuccine alfredo recipe is highly cost-effective for a household. Cauliflower is an affordable and versatile vegetable, and the other ingredients are also budget-friendly. The overall verdict for this recipe is 9/10. The approximate cost for a household of 4 people is around $15, making it a budget-friendly and delicious meal option.
Is Roasted Cauliflower Fettuccine Alfredo Healthy or Unhealthy?
This roasted cauliflower fettuccine alfredo recipe has some healthy elements, but it also contains ingredients that may not be considered entirely healthy. Let's break it down:
Healthy aspects:
- Cauliflower is a nutrient-dense vegetable, rich in fiber, vitamins, and minerals
- Garlic offers potential health benefits, such as boosting the immune system and reducing inflammation
- Olive oil is a healthy fat source, containing monounsaturated fats and antioxidants
Less healthy aspects:
- The recipe uses butter, which is high in saturated fat
- Neufchâtel and parmesan cheeses add additional saturated fat and sodium to the dish
- Fettuccine pasta is made from refined flour, which is low in fiber and nutrients compared to whole-grain alternatives
To make this recipe healthier, consider the following suggestions:
- Replace the butter with additional olive oil or a plant-based alternative to reduce saturated fat
- Use whole-grain or legume-based fettuccine to increase the fiber and nutrient content of the pasta
- Reduce the amount of cheese used, or opt for lower-fat varieties to decrease the saturated fat and sodium content
- Incorporate additional vegetables, such as spinach or cherry tomatoes, to boost the overall nutrient profile of the dish
- Use a plant-based milk alternative, such as unsweetened almond milk, to reduce the dairy content and make the recipe more accessible for those with lactose intolerance or dairy sensitivities
Our Editor's Honest Opinion on Roasted Cauliflower Fettuccine Alfredo
The roasted cauliflower fettuccine alfredo recipe is a delightful twist on the classic alfredo pasta. The roasted cauliflower adds a rich, nutty flavor to the creamy sauce, while the garlic infuses a subtle depth. The use of neufchâtel cheese and low-fat milk creates a lighter yet still indulgent sauce. The dish is well-balanced and satisfying, making it a great option for a cozy dinner. The addition of fresh parsley adds a pop of color and freshness to the dish, enhancing its overall appeal. This recipe is a wonderful way to incorporate more vegetables into a comforting pasta dish.
Enhance Your Roasted Cauliflower Fettuccine Alfredo Recipe with These Unique Side Dishes:
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Why trust this Roasted Cauliflower Fettuccine Alfredo Recipe:
This recipe offers a delicious twist on a classic dish, using cauliflower to create a creamy and flavorful alfredo sauce. The roasted cauliflower adds a depth of flavor, while the combination of neufchâtel cheese and parmesan cheese creates a rich and satisfying sauce. The use of low fat milk adds a lighter touch without compromising on creaminess. With the addition of roasted garlic and a touch of butter, this recipe promises a comforting and indulgent dining experience.
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