# Ingredient list:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 6 cloves garlic, 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 additional for serving
08 - 2 tablespoons olive oil
→ Seasonings & Garnish
09 - 1/2 teaspoon salt, plus more 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)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss cauliflower florets, garlic cloves, and chopped onion with olive oil, salt, and black pepper. Spread in a single layer on the baking sheet.
02 - Roast vegetables for 25 minutes, turning halfway through, until cauliflower is tender and golden brown.
03 - While vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 3/4 cup of pasta water, then drain the pasta.
04 - Transfer roasted cauliflower, garlic, and onion to a blender or food processor. Add heavy cream, milk, Parmesan cheese, and half of the reserved pasta water. Blend until smooth, adding more pasta water as needed to reach a creamy, pourable consistency.
05 - Return pasta to the pot. Pour the blended sauce over the pasta and toss to combine. Warm gently over low heat for 1 to 2 minutes, adding extra pasta water to loosen the sauce if necessary.
06 - Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with additional Parmesan, fresh herbs, lemon zest, and crushed red pepper flakes if desired.
