1 heads cauliflower
2 cups vegetable broth
2 cloves garlic, minced
1 tablespoon butter or EVOO
1 teaspoon salt
To your taste:
pinch of nutmeg
pinch of black pepper
1 tablespoon olive oil
¼ cup heavy cream
1 cup starchy boiling water from pasta pot (from your fettuccine)
Cook until cauliflower is soft, about 15 minutes;the longer you cook it, the smoother the sauce will be.
Meanwhile, melt the butter (or pour EVOO) in a large skillet over medium heat.
Add the minced garlic and sautée for 4-5 minutes or until soft and fragrant.
As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
Transfer cauliflower to a blender with about 1 cup of the broth. You may need to do this in batches depending on the size of your blender. You may also use a hand blender.
Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the other tablespoon of olive oil into the blender.
Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter (or EVOO)/garlic skillet.
Add the cream and cook over low heat for a few minutes. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve.
Combine pappardelle, cauliflower alfredo sauce in a large pot along with wilted spinach and serve immediately.
Count Colors, NOT Calories!