Roasted Cauliflower Fettuccine

Welcome to one of the most popular recipes at LiveBest! Roasted Cauliflower Fettuccine is lower in calories but not flavor. Use stems for flavor and to reduce food waste, this is a stealth health recipe! 

  • Author: Judy Barbe
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Pasta
  • Method: stovetop
  • Cuisine: Italian, American
  • Diet: Vegetarian


  • 1 head fresh cauliflower
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup broth, chicken or vegetable
  • 2 garlic cloves
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup milk
  • 1 tablespoon flour
  • 2 tablespoons butter
  • ¼ cup Parmesan cheese
  • ¼ teaspoon lemon zest
  • 1 pound fettuccine
  • 2 tablespoons breadcrumbs
  • 2 tablespoons fresh parsley, chopped


  1. Heat oven and a large baking sheet to 400°F.
  2. Cut cauliflower in half. Cut out center core and rough chop into pieces. A uniform size is good but not necessary.
  3. Break or cut remaining cauliflower into bite-sized florets. In a large bowl, toss the cauliflower with olive oil to coat. Carefully spread cauliflower on heated baking sheet. Spread the cauliflower out so pieces aren’t touching. Return to oven and roast 20-30 minutes, until soft and browned. Remove from oven and set aside.
  4. In the meantime, in a medium saucepan add cauliflower core, broth, garlic cloves, and crushed red pepper. Bring to a boil, cover, reduce heat to low and cook until tender, 15-20 minutes.
  5. Cook pasta according to package directions. Fettuccine takes about 12 minutes to cook.
  6. In a blender, combine cauliflower broth mixture, milk, flour, butter, Parmesan cheese. Blend for a few minutes until mixture is smooth. This can be made ahead and refrigerated.
  7. When ready to serve, heat cauliflower mixture and lemon zest over medium heat, stirring regularly until mixture just begins to boil gently. Stir for one minute. Reduce heat to low.
  8. Combine roasted cauliflower and fettuccine in a large bowl. Stir in just enough sauce to coat the mixture. You will have sauce remaining. (You can freeze the remaining sauce in a tightly covered container).
  9. Sprinkle breadcrumbs and chopped parsley over top.
  10. To make Breadcrumbs: Use 2 slices of bread, any type and 1 teaspoon olive oil. Tear bread into pieces. Process in blender or food processor until coarse crumbs. Toss with a teaspoon of olive oil. Stir to coat. In a 300 degree oven, spread crumbs on a large baking sheet. Toast 5-8 minutes until lightly browned. Remove from oven and allow to cool. Breadcrumbs can be stored in the refrigerator in a tightly sealed container for several weeks.


Freeze the remaining sauce in a tightly covered container. Thaw and add cooked vegetables for another round of pasta.


Keywords: Fettuccine, healthier pasta

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