# 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 more for serving
08 - 2 tbsp olive oil
→ Seasonings & Garnish
09 - 1/2 tsp salt, plus additional 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)
# How To Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine cauliflower florets, garlic cloves, and onion with olive oil, salt, and pepper. Spread evenly on the 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 instructions. Reserve 3/4 cup pasta water, then drain the pasta.
05 - Transfer roasted cauliflower, garlic, and onion to a blender or food processor. Add heavy cream, whole 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.
06 - Return drained pasta to the pot. Pour the cauliflower sauce over the pasta and toss to coat evenly. Warm gently over low heat for 1–2 minutes, adding extra pasta water to loosen the sauce if desired.
07 - Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with additional Parmesan, fresh herbs, lemon zest, and red pepper flakes if using.
