Ingredients

· 3 cloves garlic

· 1 cauliflower head

· 1 cup chicken broth

· ½ teaspoon salt

· 2 tablespoons unsalted butter

· 1 cup whole milk

· 1 cup parmesan cheese

· 450 g fettuccine

· 1 cup fresh peas

· Pepper to taste

· 1 teaspoon parsley

Method

Place garlic, cauliflower, and chicken broth in a saucepan with a lid. Bring to a boil, then reduce heat to medium-low and cook for almost 10 minutes (or until the cauliflower is tender and soft). Carefully transfer contents of saucepan to a blender or a food processor (blend thoroughly; it will result in a smoother consistency). Add salt, butter, half cup of milk, and parmesan cheese. Blend on high until desired consistency is reached. Add in the remaining milk if sauce is too thick. Taste and season with more salt if required. Meanwhile, cook fettuccine as per package instructions, adding peas with one minute left in the cooking time. Drain pasta and peas. Toss the cauliflower with alfredo sauce. Garnish with more parmesan and chopped fresh parsley.