cauliflower alfredo fettuccini

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Step 1

in large saucepan of boiling salted water, cook the cauliflower and garlic until the florets are tender, about 10 minutes. Scoop out 1/2 cup of the cooking liquid and then scoop out the cauliflower and garlic using a slotted spoon.

Step 2

Place the 1/2 cup cooking liquid, cauliflower, garlic parmesan cheese, half-and-half, lemon zest, lemon juice thyme, mustard, chili flakes, if using, and pepper in a blender or food processor and blend until smooth

Step 3

If needed, add additional water to the saucepan and return it to a boil. Add the pasta and cook until tender, about 6 minutes. Reserve 1/3 cup cooking water and then drain the pasta. Return the pasta to the pot and stir in the cauliflower sauce

Step 4

Add the reserved pasta cooking water, 1 tablespoon at a time, until the noodles are well-coated in the sauce. Stir in the spinach or kale until wilted and then stir in the chickpeas and sun-dried tomatoes.

Step 5

Serve the pasta garnished with freshly cracked black pepper. Heat any leftovers in a skillet over medium-low heat with some additional cream