½cupmilkeither regular milk, unflavored and unsweetened nut milk
1lbfettuccine
Parmesan cheese
Fried sage to garnish
Instructions
Brown the butter in a large skillet over medium high heat. Once it starts to get lightly brown, add the red pepper flakes and garlic and sauté for 30 seconds until fragrant and the butter is browned. Remove from heat and set aside.
Bring a pot of water to a boil. Add the cauliflower and cook for 8 minutes until fork tender. Once tender, use a slotted spoon and transfer the cauliflower to a Vitamix blender. Add ½ cup of the cooking water and the red pepper and garlic brown butter mixture. Blend until smooth. If it’s still thick, stream in a few tablespoons of milk at a time until smooth and thin. Taste and adjust salt and pepper as needed.
Cook the pasta according to the package directions. Drain and transfer back into the pot. Add the cauliflower sauce and toss to combine. Season with salt, pepper and parmesan and serve with fried sage.
Notes
If you really want to make this healthy - feel free to also cook extra cauliflower to mix in with the pasta, use half whole wheat and half regular pasta, or even a protein-packed pasta like one made from chickpeas.