Creamy Alfredo Fettuccine with Cheesy Rosemary Roasted Cauli

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of hot salted tap water to the boil.
2. Cut cauliflower into florets and finely chop rosemary. Toss cauliflower and rosemary with garlic salt and oil on a lined oven tray. Roast for an initial 15 minutes.
3. After cauliflower has roasted for an initial 15 minutes, remove tray from oven. Sprinkle over pine nuts and first measure of Parmesan. Return tray to oven for a further 10 minutes, until tender and golden.
4. Once boiling, cook pasta in pot of boiling water for 8–10 minutes, until just tender. Reserve 1 cup pasta water, drain and return to pot.
5. Heat butter in a large pot on medium-high heat. Add garlic paste and flour and cook for 1 minute, whisking, until fragrant. Slowly add stock and milk, whilst whisking. Add cream cheese and bring to a simmer. Simmer for further 2 minutes, whisking often, until thickened and cream cheese has melted into the sauce.
6. Remove pot from heat and stir through remaining Parmesan and spinach to wilt. Add cooked pasta to pot with sauce and toss together. Add a splash of pasta water, if needed to thin sauce. Season to taste with salt and pepper.
7. Separate lettuce leaves and toss in a medium bowl with balsamic vinegar and a pinch of salt.
8. Alfredo fettuccine topped with roasted cauliflower. Serve salad on the side.