# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (approximately 24.7 oz)
02 - 3 cloves garlic, peeled
03 - 1 small yellow onion, chopped
→ Dairy & Alternatives
04 - 2 tablespoons unsalted butter
05 - ⅓ cup grated Parmesan cheese, plus extra for serving
06 - ½ cup milk, dairy or unsweetened plant-based
→ Pasta
07 - 12.3 oz fettuccine or linguine
→ Seasonings
08 - 1 teaspoon salt, plus more to taste
09 - ½ teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional
→ Garnishes
11 - Fresh parsley, chopped, optional
12 - Extra Parmesan cheese, optional
# Cooking Steps:
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 a splash of reserved cooking water if needed to achieve desired consistency.
04 - In the same pot, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta in colander.
05 - Return drained pasta to the pot. Pour cauliflower Alfredo sauce over pasta and toss well to coat evenly, adding reserved pasta water as needed to achieve desired creaminess.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.
