Healthy Cauliflower Fettuccine Alfredo Recipe

Bring a large pot of salted water to a boil, add the fettuccine, and cook according to package instructions until al dente; reserve 1/2 cup of pasta water, then drain.

While the pasta cooks, combine the cauliflower florets and vegetable broth in a medium saucepan, bring to a boil, and simmer for about 8 to 10 minutes until the cauliflower is fork-tender.

Heat the olive oil in a small skillet over medium heat, add the minced garlic, and sauté for 1 to 2 minutes until it is fragrant and lightly golden, being careful not to let it burn.

Transfer the cooked cauliflower and about 1/4 cup of its cooking broth into a high-speed blender, then add the sautéed garlic, milk, Parmesan cheese, salt, black pepper, and nutmeg.

Blend on high for 1 to 2 minutes until the mixture is completely smooth, velvety, and mimics the texture of heavy cream, adding a splash more cauliflower broth if the sauce is too thick.

Pour the cauliflower Alfredo sauce over the drained fettuccine in the large pot, tossing gently over low heat for 1 to 2 minutes until the pasta is fully coated and heated through.

Stir in a splash of the reserved pasta water if you need to loosen the sauce, then garnish with fresh parsley and extra Parmesan cheese before serving immediately.