Amaud Peters October 27, 2020 Fall Recipes
12 ounces cauliflower florets, (1 small cauliflower)
½ cup grated Parmesan cheese, more for serving
¼ cup extra-virgin olive oil
2 garlic cloves
½ teaspoon Dijon mustard
3 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon sea salt
Freshly ground black pepper
16 ounces fettuccine pasta
1 to 1½ cups reserved pasta cooking water
Chopped fresh parsley
1. Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.
2. Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta, reserving 1½ cups of the starchy pasta water. Add 1 cup of the pasta water to the blender and blend the sauce until creamy.
3. Transfer the pasta to a large bowl or skillet. Add the sauce and toss to coat. If you prefer a looser sauce, add the remaining ½ cup pasta water and toss again.
4. Sprinkle with parsley and season to taste. Serve with grated cheese on the side.