Roasted Cauliflower & Miso Alfredo Pasta

How to make a creamy and garlicky miso Alfredo. This pasta sauce is easy to make, packed with umami and topped with roasted cauliflower. 
A Jerry James Stone Recipe


Main Course, Vegetarian


Roasted Cauliflower

  • 1 medium cauliflower head
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon sea salt
  • teaspoon black pepper

Miso Alfredo Pasta Sauce

  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • ½ cup heavy cream
  • Pinch of black pepper
  • 1 cup grated parmesan cheese
  • 2 tablespoons white miso
  • ½ cup pasta water

Roasted Cauliflower & Miso Alfredo Pasta

  • ½ pound fettuccine
  • Roasted Cauliflower 
  • Miso Alfredo Pasta Sauce
  • 1 tablespoon chopped parsley
Jump to instructions
Yields 4
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes



  • Remove leaves and stem from the cauliflower head and cut into florets. Add florets to a large mixing bowl with 1 tablespoon olive oil, 1 tablespoon melted butter, ½ teaspoon sea salt, and ⅛ teaspoon pepper. Mix until cauliflower is fully coated.
  • Line a baking sheet with parchment paper. A little trick is to crumple the paper first, uncrumple it, then it will easily shape to whatever surface.
  • Add the cauliflower florets to the baking sheet and place the sheet in the oven. Roast cauliflower for about 45 minutes, until browned and crispy.
  • Remove from the oven.
  • About 15 minutes before the cauliflower is finished roasting, bring a saucepan of salted water to a boil and begin cream sauce. When pasta water begins to boil, add a couple tablespoons of salt and cook pasta per instructions.
  • Melt 4 tablespoons of butter in a shallow saute pan over medium low heat. Add in 3 cloves minced garlic and saute for about a minute until fragrant, careful not to burn. Add ½ cup heavy cream and a pinch of black pepper.
  • Bring sauce to a low simmer and turn off heat. Mix in 1 cup of parmesan cheese until fully melted and combined with sauce.
  • Add 2 tablespoons of white miso and whisk into sauce.
  • After pasta has cooked, add ½ cup of pasta water to the sauce. Strain fettuccine and add it to the sauce. Add the roasted cauliflower and toss to combine.
  • Top with chopped parsley and serve with a SIP certified Cab Sauv. Enjoy!


Storage Tips:

Storage Tips Icon

How to Store Olive Oil

Keep olive oil, and other oils such as vegetable, coconut, or canola, in a cool dark place. Don’t store them in cabinets above or near the stove.

Shelf Life of Olive Oil

Olive oil, when stored properly, will keep for about 2 years. Vegetable oil keeps for about 1 year, same with canola oil and sesame oil. Coconut oil keeps about 6 months.

How to Store Cauliflower

Keep a head of cauliflower in a bag in the fridge for up to a week. If moisture is building around the vegetable, wrap it in a paper towel. Florets will last about 5 days.

How to Freeze Cauliflower

Blanch cauliflower florets in boiling water for 3 minutes. Drain and transfer them to an ice bath. Drain the water and lay florets as a single layer on a baking sheet. Freeze for an hour. Transfer florets to a freezer safe container, use within a year.