# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (about 1.5 pounds)
02 - 3 cloves garlic, peeled
03 - 1 small yellow onion, chopped
→ Dairy & Alternatives
04 - 2 tablespoons unsalted butter
05 - 1/3 cup grated Parmesan cheese, plus extra for serving
06 - 1/2 cup milk (dairy or unsweetened plant-based)
→ Pasta
07 - 12 ounces fettuccine or linguine
→ Seasonings
08 - 1 teaspoon salt, plus more to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg (optional)
→ Garnishes
11 - Fresh parsley, chopped (optional)
12 - Extra Parmesan cheese (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Add cauliflower florets, garlic, and chopped onion. Cook for 8-10 minutes until cauliflower is very tender.
02 - Using a slotted spoon, transfer the cooked vegetables to a blender.
03 - Add butter, Parmesan cheese, milk, salt, pepper, and nutmeg to the blender. Blend until completely smooth and creamy. Add a splash of cooking water if needed to reach desired consistency.
04 - In the same pot, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
05 - Return drained pasta to the pot. Pour over the cauliflower sauce and toss well to coat, adding reserved pasta water as needed for desired creaminess.
06 - Taste and adjust seasoning. Serve hot, garnished with fresh parsley and extra Parmesan if desired.
