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Roasted Garlic & Cauliflower Alfredo with Jalapeno Fettuccine


  • 1 medium cauliflower head 4 cups of florets
  • 7 to 8 cloves of roasted garlic
  • ½ cup vegetable or chicken broth or water reserved from cooking the cauliflower
  • ½ cup grated Parmesan cheese optional but recommended
  • 1 pkg Pasta Partners Jalapeno Fettuccine
  • Salt and pepper to taste


  • Cut cauliflower into florets. Place in a large pot and cover with water or stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes.
  • Remove from water and place on a large baking sheet. Let cool slightly while pasta is cooking.
  • Place Jalapeno Fettuccine in the boiling water. Cook 3-4 minutes until desired doneness. Drain pasta, reserving some of the pasta water.
  • Place cauliflower, roasted garlic cloves, Parmesan, half of a cup of the cooking water or broth and cheese in a blender. Blend until smooth. Add more liquid if your sauce is too thick.
  • Taste the sauce and add salt and pepper to taste.
  • Use the sauce right away! Pour over cooked Jalapeno Fettuccine and top with additional Parmesan. If you are not using right away, pour sauce into a jar, cover, and refrigerate until ready to use.