Roasted Cauliflower Fettuccine Alfredo

Ingredients

• 1 head of cauliflower, cored and diced into florets
• 4 – 6 cloves garlic, skins left on
• 1 1/2 Tbsp extra virgin olive oil
• Salt and freshly ground black pepper
• 2 Tbsp butter
• 1 3/4 cup low-fat milk
• 2 oz Neufchatel cheese, softened, aka low fat cream cheese
• 1 oz finely grated Parmesan cheese, 1/4 cup slightly packed, plus more for topping if desired
• Fresh parsley, for serving, optional
• 14 oz. fettuccine or linguine noodles

Directions

1. Set your oven to 425 degrees. Scatter the cauliflower florets onto a baking sheet with the garlic, drizzle everything with olive oil, and season gently with salt and pepper. Give it all a toss so the oil coats evenly, then spread it out in one layer. Roast for 25 – 30 minutes, until golden.
2. While the cauliflower roasts, cook the pasta according to the package directions. Before you drain it, scoop out 1/2 cup of the pasta water and set it aside.
3. Slip the skins off the roasted garlic. Add the garlic to a blender with the roasted cauliflower and milk, then blend until smooth and pureed, keeping the lid slightly vented so the hot steam can escape.
4. In a medium saucepan over medium heat, cook the butter until browned. Carefully pour in the cauliflower puree and stir it into the browned butter.
5. Turn the heat down slightly, then add the Neufchatel cheese and Parmesan cheese. Season with salt and pepper to taste. Heat the sauce until warmed through, loosening it with the reserved pasta water 1 Tbsp at a time until it reaches the consistency you like.
6. Return the drained pasta to the empty pot and toss it with the sauce, adding more pasta water if you want it thinner. Serve warm, finished with additional Parmesan and fresh parsley if desired.