- 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.