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Fettuccine Alfredo with Roasted Cauliflower

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Luscious, creamy, indulgent—these are all apt words to describe fettuccine Alfredo, one of the great Italian pasta dishes. Invented by a Roman restaurateur, it has only a few ingredients artfully blended (follow the instructions carefully) to create its smooth sauce."

List of Ingredients

â—¦ 1 head cauliflower, cut into bite-sized florets about 1 ½ inches across
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ Kosher salt and freshly ground pepper
â—¦ 1 pound (16 ounces) dried fettuccine
â—¦ 1 cup (8 fl ounces) heavy cream
â—¦ ½ cup unsalted butter, cut into tablespoons, at room temperature
â—¦ 2 cups (8 ounces) freshly grated Parmesan cheese
â—¦ 2 tablespoons freshly chopped flat-leaf parsley


Recipe

Preheat the oven to 425° F.
Toss the cauliflower with the oil on a rimmed baking sheet and season with salt and pepper. Roast, flipping the cauliflower after 15 minutes, until tender and lightly browned, about 30 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and stir occasionally until the water returns to a boil. Cook according to the package directions until it is al dente. While the pasta is cooking, in a small saucepan, bring the cream to a simmer over medium heat. Set the hot cream aside.

Drain the fettuccine well and return it to its warm cooking pot. Add the hot cream and butter and toss with two wooden spatulas or spoons until the butter is almost completely melted. In two or three additions, sprinkle in the Parmesan and toss well until it is melted. Season with salt and pepper. Add the roasted cauliflower and parsley and toss again. Serve at once.

Makes 4 servings



• Lighten It Up:
To add protein to the dish, substitute chunks of cooked chicken, shrimp, or seafood, lightly sautéed in a little butter just until warmed. Broccoli is a fine substitute for the cauliflower. You can also add other cubed, roasted vegetables, such as carrots, sweet potatoes, and Brussels sprouts. Use gluten-free pasta, if you wish.