Roasted Cauliflower Alfredo
Roasted Cauliflower Alfredo

Roasted Cauliflower Alfredo

Total Time
30 Minutes
1x 175g tub of Julienne Bruno superstraccia
1 pack of Sunny & Luna tagliatelle
140g of cauliflower (approx ½ small head), cut & broken into florets
½ lemon, zest & juice
5-6 parsley leaves, finely chopped
Step 1

Preheat the oven to 210ºC. Toss the cauliflower in 2 tbsp of olive oil and then spread evenly on a baking sheet. Roast for 20-25 minutes until the cauliflower is golden brown and beginning to char in places.

Step 2

Combine the roasted cauliflower with ¾ of the tub of superstraccia, zest and juice of half the lemon and 120g of water in the jug of a high-powered blender. Blitz until smooth and creamy. Season with salt and black pepper.

Step 3

Bring a large pan of salted water to the boil and add the tagliatelle. Cook for 3 minutes before draining and transferring to another pan with the sauce. Finish with a splash of the pasta cooking water.

Step 4

Serve immediately, dividing the pasta between serving bowls and top with the remaining superstraccia. Finish with the parsley, a grind of black pepper and a drizzle of olive oil.

Recipe courtesy of Julienne Bruno. Visit

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