# Components:
→ 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 & Garnishes
09 - 1/2 tsp salt, plus more 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)
# Directions:
01 - Set oven to 425°F (220°C) and line a baking sheet with parchment paper. Combine cauliflower florets, garlic, and onion with olive oil, salt, and pepper. Spread evenly on the baking sheet.
02 - Roast the cauliflower mixture for 25 minutes, turning halfway through, until golden and tender.
03 - Boil pasta in a large pot of salted water according to package directions. Reserve 3/4 cup (180 ml) pasta cooking water before draining.
04 - Transfer roasted cauliflower, garlic, and onion to a blender or food processor. Add heavy cream, milk, parmesan, and half of the reserved pasta water. Blend until smooth, adding more pasta water to achieve a creamy, pourable consistency.
05 - Return drained pasta to the pot and pour in the cauliflower sauce. Toss to coat evenly and warm gently over low heat for 1 to 2 minutes. Add extra pasta water if a silkier texture is desired.
06 - Adjust seasoning with additional salt and pepper as needed. Serve immediately, topped with extra parmesan, fresh herbs, lemon zest, and optional crushed red pepper flakes.
