Step 1

Preheat oven to 425 degrees F. Add cauliflower florets to a large bowl. Toss with extra virgin olive oil, garlic powder, salt, and black pepper. Spread cauliflower across a large baking sheet. Roast for 30 minutes, tossing once halfway through, until golden brown. After, set aside 3 cups of roasted cauliflower for the alfredo sauce.

Step 2

Cook pasta according to package instructions. I recommend boiling the pasta until it is al dente or slightly undercooked. The pasta will cook further once you combine it with the alfredo sauce later on. While draining the pasta, reserve 1/2 cup of the pasta water (to be used for the alfredo sauce).

Step 3

Combine 3 cups roasted cauliflower to a blender along with all other alfredo sauce ingredients. Blend until smooth and creamy. Adjust seasoning as needed. Thin the sauce with water as needed.

Step 4

Transfer cooked pasta back into the pot. Add the alfredo sauce and remaining roasted cauliflower. Cook on medium heat, stirring frequently, until hot and evenly combined. Divide among serving plates and add garnish. Enjoy!