Daphne Oz's "Alfredo"
- 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 sauce pot and season with salt and pepper. Bring up to a boil and reduce to a simmer, cover and cook until fork tender, about 8 to 10 minutes. Using a slotted utensil, transfer the cauliflower to a blender. Add the milk to make a creamy puree. Add the butter and continue blending until smooth. Taste and 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 saute pan over medium heat and add 1 to 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.