Roasted Cauliflower & Miso Alfredo Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is plant-based and chickpeas are budget-friendly.

Preheat the oven to 425 degrees.

Cut off the leaves and florets from the head of cauliflower and place in a large mixing bowl.

Add olive oil, melted butter, salt, and pepper to the cauliflower and mix until fully coated.

Transfer the cauliflower to a parchment-lined baking sheet and roast for about 45 minutes until crispy.

Boil water for fettuccine, adding salt after the water is boiling.

Cook the fettuccine in the boiling salted water.

In a skillet, melt butter and add minced garlic, sautéing until fragrant.

Add heavy cream and a pinch of black pepper, bringing the mixture to a low simmer before turning off the heat.

Whisk in shredded parmesan cheese until melted and incorporated.

Add white miso to the cheese sauce and whisk until fully combined.

Reserve half a cup of pasta water and add it to the cream sauce.

Combine the cooked fettuccine with the cream sauce and add the roasted cauliflower, mixing until fully combined.

Top with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens