Ingredients
2 tablespoons extra virgin olive oil3 garlic cloves, minced1 shallot, minced1 medium head cauliflower, chopped2 vegetable bouillon cubes2/3 cup shredded Parmesan cheese, plus additional for garnish1/4 teaspoon crushed red pepper flakes1 package (16 ounces) fettuccineChopped fresh parsley
Preparation
In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, 4 cups water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer to a food processor; add 2/3 cup Parmesan and pepper flakes. Process until pureed smooth.
Meanwhile, cook fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.
