# What You'll Need:
→ 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 extra for serving
08 - 2 tbsp olive oil
→ Seasonings & Garnish
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)
# Cooking Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets, garlic cloves, and onion with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 minutes, turning halfway through, until cauliflower is golden and tender.
04 - Cook pasta in a large pot of salted boiling water according to package directions. Reserve 3/4 cup pasta water, then drain pasta.
05 - Place roasted cauliflower, garlic, and onion into a blender or food processor. Add heavy cream, whole milk, parmesan, and half of the reserved pasta water. Blend until smooth, adding more pasta water as needed to achieve a creamy, pourable consistency.
06 - Return pasta to the pot. Pour cauliflower sauce over pasta and toss to coat evenly. Warm over low heat for 1 to 2 minutes, incorporating additional pasta water if a silkier texture is desired.
07 - Adjust seasoning with salt and pepper to taste. Serve immediately garnished with extra parmesan, fresh herbs, lemon zest, and red pepper flakes if desired.
