Ingredients

• 1 pound dried fettuccine
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 head cauliflower, cut into florets
• 1 cup chicken OR vegetable broth
• 1/3 cup freshly grated Parmesan cheese
• Chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

Cook the fettuccine according to the package directions.
Heat the olive oil in a saucepan over medium-high heat. Add garlic and cook for 30 seconds. Add cauliflower and chicken broth. Once broth is heated, reduce the heat to medium, cover with a tight fitting lid and steam for 8 to 10 minutes or until cauliflower is completely soft. Pour cauliflower and broth into a food processor and blend until very smooth. If the sauce is too thick, add a little more broth. Add grated Parmesan, parsley, salt, and pepper and blend well.
Pour over hot pasta and toss well to coat.
Serve immediately or store in the refrigerator for up to 3 days.