Ingredients

The following ingredients have 6 Servings
  • 1 (2 lb) heat 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)
  • 14 oz fettuccine (or linguine)
  • fresh parsley (, for serving (optional))

Instruction

  • Preheat oven to 425 degrees. Place cauliflower and garlic on a baking sheet, drizzle with olive oil and sprinkle lightly with salt and pepper, then toss to evenly coat and spread into an even layer. Bake in preheated oven 25 - 30 minutes until golden.
  • Meanwhile, boil pasta according to directions listed on package and reserve and set aside 1/2 cup of the pasta water before draining pasta.
  • Remove skins from roasted garlic then add to a blender along with roasted cauliflower and milk. Process mixture until well pureed (remove insert of lid and cover with a folded kitchen cloth).
  • Brown butter in a medium saucepan over medium heat, then carefully add pureed cauliflower mixture to browned butter in saucepan and stir to combined.
  • Reduce heat slightly, add in Neufchatel cheese, Parmesan cheese and season with salt and pepper to taste.
  • Heat mixture until warmed through, adding in reserved pasta water 1 Tbsp at a time to thin sauce to desired consistency.
  • Return pasta to pot (without water) and toss with sauce (again adding in additional water to thin as desired). Serve warm, garnished with additional Parmesan and fresh parsley if desired.