Silky pasta combined with roasted cauliflower, garlic, parmesan, and fresh herbs for a warm, satisfying 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 ounces pasta (spaghetti, fettuccine, or penne preferred)
→ Dairy & Liquids
05 - 1/4 cup heavy cream
06 - 1/4 cup whole milk
07 - 1/2 cup grated parmesan cheese, plus extra for garnish
08 - 2 tablespoons olive oil
→ Seasonings & Garnish
09 - 1/2 teaspoon salt, plus additional to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
12 - 2 tablespoons chopped fresh parsley or basil
13 - Zest of 1 lemon (optional)
# Directions:
01 - Set oven temperature to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss cauliflower florets, garlic cloves, and chopped onion with olive oil, salt, and black pepper. Spread the mixture evenly on the lined baking sheet.
03 - Roast in the oven for 25 minutes, turning halfway through, until cauliflower is tender and golden.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve 3/4 cup of pasta cooking water, then drain pasta.
05 - Transfer roasted cauliflower, garlic, and onion to a blender or food processor. Add heavy cream, whole milk, parmesan cheese, and half of the reserved pasta water. Blend until smooth, adding more pasta water as needed to achieve a creamy, pourable consistency.
06 - Return pasta to the pot and pour the cauliflower sauce over it. Toss to coat pasta evenly. Warm gently over low heat for 1 to 2 minutes, adding additional pasta water for desired silkiness.
07 - Taste and adjust salt and pepper as needed. Serve immediately garnished with extra parmesan, chopped herbs, lemon zest, and red pepper flakes if preferred.
