Ingredient

• 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

Direction

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 the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier.
4. Sprinkle with parsley and season to taste. Serve with grated cheese on the side.