Creamy Cauliflower Alfredo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 40 min

Ingredients

1 large cauliflower head
3 tbsp (45 ml) olive oil
Salt and pepper to taste
8 oz (225 g) fettuccine pasta
2 tbsp (30 g) butter
2 cloves garlic, minced
1 cup (240 ml) heavy cream
1 cup (100 g) grated Parmesan cheese
1/2 tsp nutmeg

Instructions

1. Preheat the oven to 425°F (220°C). Slice the cauliflower into 1-inch thick steaks. Brush each steak lightly with olive oil, season with salt and pepper, and place on a baking sheet. Roast for 25 minutes until golden and tender.
2. Cook the fettuccine pasta in salted boiling water until al dente, then drain. In a separate saucepan, melt butter over medium heat, adding minced garlic and cooking until fragrant. Stir in heavy cream, allowing the mixture to come to a simmer. Add Parmesan cheese and nutmeg, stirring until the cheese has melted and the sauce is smooth. Toss the cooked pasta with the sauce, and serve with roasted cauliflower steaks on top.