Time: 30-60min

Servings: 6



  • 1 pound Fettuccine
  • 4 cups Cauliflower

(cut into large chunks)

  • 1 cup Milk
  • 2 tablespoons Butter
  • 1 large Shallot (finely minced)
  • 1/2 cup White Wine
  • 1/4 cup Parmigiano-Reggiano (freshly grated)
  • 1/4 teaspoon Nutmeg (freshly grated)
  • 1/3 cup Parsley (chopped)
  • Olive Oil
  • Salt and Pepper


  • Place the milk and the cauliflower in a large saucepot and season with salt and pepper.
  • Bring up to a boil and reduce to a simmer, cover and cook until fork tender, about 8-10 minutes.
  • Using a slotted utensil, transfer the cauliflower to a blender.
  • Add the milk to make a creamy puree.
  • Add the butter, continue blending until smooth. Taste, adjust seasoning.
  • Bring a large pot of water to a boil and season generously with salt, so it tastes like the ocean.
  • Cook the pasta one minute less than the packaged instructions.
  • While the pasta is cooking, place a large sauté pan over medium heat and add 1-2 tablespoons of olive oil.
  • Add the shallot and season with salt and cook for 2 to 3 minutes, or until slightly tender.
  • Deglaze with the white wine. Reduce by half, about 1 to 2 minutes.
  • Add the cauliflower puree and loosen with about 1/3 cup of pasta water.
  • Remove the pasta from the water and add it to the cauliflower puree, then grate fresh nutmeg over the top.
  • Toss again and add more cooking water if the pasta seems too dry.
  • Add the Parmigiano and parsley and toss to coat.