# What Goes In:
→ Vegetables
01 - 1 medium cauliflower head, cut into florets
02 - 6 garlic cloves, peeled
03 - 1 small yellow onion, roughly chopped
→ Pasta
04 - 12 ounces 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 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 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Combine cauliflower florets, garlic cloves, and chopped onion with olive oil, salt, and pepper. Spread on the baking sheet evenly.
03 - Roast for 25 minutes, flipping halfway, until cauliflower turns golden and tender.
04 - Boil pasta in salted water according to package instructions. Reserve 3/4 cup of the pasta water before draining.
05 - Transfer roasted cauliflower, garlic, and onion to a blender. Add heavy cream, milk, parmesan, and half of the reserved pasta water. Blend until smooth, adding reserved water as necessary to achieve a creamy, pourable texture.
06 - Return drained pasta to the pot. Pour sauce over pasta and toss to combine. Warm gently over low heat for 1–2 minutes, adding more reserved pasta water if needed for a silkier consistency.
07 - Taste and adjust seasoning with additional salt and pepper. Serve immediately, topped with extra parmesan, fresh herbs, lemon zest, and red pepper flakes if desired.
