Sort ingredients
justjenn75
QR Code
Listen
Pdf
Optional Topping:
Slice the cauliflower into even-sized florets approximately 1cm thick - try to get the florets uniform so they cook evenly
Toss the cauliflower and garlic cloves in the oil and spread them out on a baking tray.
Bake at 320° until tender - approx 30 mins. If adding the topping, remove three quarters of the cauliflower & garlic and transfer to a food processor or blender. If not, add all cauliflower & garlic to blender and skip #4.
(Optional Topping) Increase the temperature of your oven to 400° and bake the remaining cauliflower an additional 5-10 minutes or until brown and crispy.
Cook your pasta in boiling salted water as per the packet instructions.
Add the parmesan cheese and milk to the food processor or blender and blitz the cauliflower and garlic until smooth. Season to taste with salt and pepper.
Drain your pasta, reserving 1 cup of the water.
If your cauliflower alfredo sauce is too thick, add a little more pasta water to thin it out.
Toss your pasta in the cauliflower alfredo sauce
Optional Topping: Roughly chop the now crispy roasted cauliflower and combine it with the pink bread crumbs, thyme and second measure of parmesan cheese, sprinkle this crumb topping on to your creamy cauliflower alfredo pasta and serve. You can also add your pasta to a casserole dish, add the topping, and bake or broil!