Ingredients
2lbscauliflower,(1 head), cored and diced into florets
6clovesgarlic,skins left on
1½tbspextra virgin olive oil
salt and freshly ground black pepper
2tbspbutter
1¾cuplow fat milk
2ozNeufchatel cheese,softened, (low fat cream cheese)
1ozParmesan cheese,finely grated, ¼ cup slightly packed, plus more for topping if desired
14ozfettuccine,or linguine
fresh parsley,for serving, optional
Preparation
Preheat oven to 425 degrees F.
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 to 30 minutes until golden.
Meanwhile, boil pasta according to the directions listed on the package. Reserve ½ 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 a saucepan and stir to combine.
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 tablespoon 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.
