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In recent years, plant-based recipes have surged in popularity, capturing the hearts and taste buds of both vegans and non-vegans alike. One dish that perfectly embodies this trend is the creamy roasted cauliflower Alfredo pasta. This innovative twist on the classic Alfredo sauce transforms the traditional recipe into a healthier and equally delicious option that delights the senses without compromising on taste.

Roasted Cauliflower Alfredo Pasta

Discover the delicious world of creamy roasted cauliflower Alfredo pasta, a plant-based twist on a classic favorite! This dish is not only rich and satisfying, but it's also packed with nutrients. Using cauliflower as the star ingredient, it creates a creamy texture without heavy creams. With simple ingredients and easy preparation, this recipe is perfect for busy weeknights or elegant dinners. Elevate your meals with this healthy, flavorful option that everyone will love!
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Ingredients
  

1 medium head cauliflower, cut into florets

3 tablespoons olive oil, divided

3 cloves garlic, minced

1 cup vegetable broth

½ cup heavy cream (or coconut cream for a dairy-free option)

½ cup nutritional yeast (for cheesy flavor)

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper to taste

12 ounces fettuccine or your choice of pasta

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Cauliflower: On a baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and black pepper. Spread them out in a single layer and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.

      Cook the Pasta: In a large pot, bring salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

        Make the Sauce: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant. Add the roasted cauliflower, vegetable broth, heavy cream, nutritional yeast, garlic powder, and onion powder. Use an immersion blender or transfer to a blender and blend until smooth and creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

          Combine: Add the cooked pasta into the skillet with the sauce. Toss well to coat the pasta evenly. If necessary, add additional reserved pasta water to loosen the sauce.

            Serve: Plate the pasta and garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if desired. Serve immediately and enjoy your creamy twist on classic Alfredo!

              Prep Time, Total Time, Servings: 10 minutes | 45 minutes | Serves 4