Daphne Oz's "Alfredo"
- 4 cups cauliflower (cut into large chunks)
- 1 cup milk
- 2 tablespoons butter
- 1 pound fettuccine
- 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
- kosher salt and freshly ground black pepper
- Place the milk and the cauliflower in a large sauce pot and season with salt and pepper. Bring to a boil, 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 and butter and puree until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil.
- Cook the pasta one minute less than the package 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, season with salt and cook for 2-3 minutes, or until slightly tender.
- Deglaze with the white wine and allow to reduce by half, about 1-2 minutes.
- Add the cauliflower puree and loosen the sauce with about 1/3 cup of pasta water.
- Remove the pasta from the water and add it to the cauliflower puree. 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.