Silky pasta with roasted cauliflower garlic sauce, parmesan, and fresh herbs for a comforting vegetarian dish.
# What You'll Need:
→ Vegetables
01 - 1 medium cauliflower head, cut into florets
02 - 6 garlic cloves, 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 additional 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)
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper. Combine cauliflower florets, garlic cloves, and onion with olive oil, salt, and pepper, then spread evenly on the baking sheet.
02 - Roast the vegetables for 25 minutes, turning halfway through, until the cauliflower is tender and golden.
03 - In a large pot of salted boiling water, cook the pasta according to package instructions. Reserve 3/4 cup of pasta cooking water, then drain the pasta.
04 - Transfer roasted vegetables to a blender or food processor. Add heavy cream, whole milk, parmesan, and half of the reserved pasta water. Blend until completely smooth. Add more pasta water as needed to achieve a creamy, pourable consistency.
05 - Return the drained pasta to the pot. Pour the cauliflower sauce over and toss well to coat. Warm over low heat for 1 to 2 minutes, adding extra pasta water as necessary for a silky texture.
06 - Adjust seasoning with salt and pepper to taste. Serve immediately, topped with extra parmesan, fresh herbs, lemon zest, and red pepper flakes if desired.
