# What You Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (approximately 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
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add cauliflower florets, garlic cloves, and chopped onion. Cook for 8 to 10 minutes until cauliflower is very tender.
02 - Using a slotted spoon, transfer the cooked vegetables to a blender, reserving the cooking water.
03 - Add butter, Parmesan cheese, milk, salt, pepper, and nutmeg to the blender. Blend until completely smooth and creamy. Add splashes of reserved 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 before draining.
05 - Return drained pasta to the pot. Pour cauliflower Alfredo sauce over pasta and toss well to coat, adding reserved pasta water as needed for optimal creaminess.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.
