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Recipe for Roasted Cauliflower with Vodka Sauce

*A word of caution, try not to drink too much vodka while you cook. What “too much” is, is up to you.

I love pasta. Starchy and gluteny and filling, but sometimes a little too much. I always incorporate veggies (besides the tomatoes in the sauce) into my pasta dishes. But then I got to thinking, why not just use a vegetable in place of pasta? I know, I know–getting crazy. But what if the sauce were really rich, and made up for the lack of pasta goodness?

That’s how this recipe for Roasted Cauliflower With Vodka Sauce was born, and man is it good. I think cream and cheese can make anything outstanding. Plus throwing a little booze in the mix ain’t half bad. It was truly delicious. Even my hubby couldn’t get enough, which was unfortunate, because the recipe was just enough for the two of us to each have a generous serving. So if you’re feeding more than two people, double it up.

Roasted Cauliflower With Vodka Sauce on


Roasted Cauliflower with Vodka Sauce

1 head cauliflower, washed and dried off
1 tbsp olive oil
pinch of salt
pinch of pepper
pinch of red pepper flake

1 tbsp butter
2 shallots, minced
1 garlic clove, minced
pinch of red pepper flake
pinch of salt
1 14.5 oz. can of whole or diced tomatoes
1/2 cup vodka
1/2 cup half & half
1/2 cup shredded Parmesan cheese
1 teaspoon chopped thyme
handful of fresh basil leaves, torn or roughly chopped


Preheat oven to 400º.

Chop up cauliflower into bite size pieces. In large bowl mix with olive oil, salt, pepper, and red pepper flakes. Spread out on rimmed baking sheet, and roast for 20-25 minutes, until florets start to turn dark brown at edges.

Cauliflower prep on

Meanwhile, melt butter in large skillet over medium heat. Add shallot and, stirring occasionally, cook until softened, about 3 minutes. Add the garlic and red pepper flake and stir for 30 seconds. Remove from heat and stir in the tomatoes and vodka. Salt to taste. *Beware of over salting! You already have salt on the cauliflower, and the cheese will add salt, so less is more here. Just a pinch will do it. You can always add more later.

Making vodka sauce on

Return skillet to medium heat, and cook mixture for about 7 minutes, long enough for the alcohol to cook off. Then stir in the half & half and let cook until sauce thickens, about 3 minutes. Stir in the Parmesan, thyme, and basil.

At this point, your cauliflower will likely be out of the oven, but if not, just keep the sauce warm on a really low temp. Once the cauliflower is done, you can either dish it up into bowls and spoon the sauce over it, or just place all the cauliflower into the skillet and combine with sauce.

Top with more basil and Parmesan.

I must give credit where it is due, I used this recipe from Food Network as a guide for the vodka sauce I made. Delish!

Recipe for Roasted Cauliflower With Vodka Sauce on

Author: Sarah

A self educated health enthusiast, I love geeking out on the latest information on healthy eating and exercise. Although this may happen while drinking a glass of wine...

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