Cauliflower Alfredo Sauce

 

12 ounces (340g) cauliflower florets

3/4 cup (68g) parmesan cheese, plus more for serving

1/2 cup (120ml) olive oil

2 garlic cloves, minced

1/2 teaspoon dijon mustard

3 tablespoons (42g) butter

2 tablespoons (30ml) fresh lemon juice

salt & pepper to taste

fresh parsley leaves

1 cup (240ml) reserved pasta water

Fettuccine

1. cook cauliflower in salted water until fork tender. Drain and place in a blender. Add parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt & pepper. Blend until smooth

2. cook fettuccine in salted water. Reserve 1 cup (240ml) of pasta water and add it to the cauliflower mixture. Blend until sauce is nice and creamy. Adjust seasoning. Add chopped parsley leaves and mix well

3. mix pasta with cauliflower sauce. Serve with extra parmesan cheese on the side if desired