1 large cauliflower, stemmed and cut into florets
1 cup milk
1 cup grated Parmigiano-Reggiano cheese
1 pound fettuccine pasta
Flat-leaf parsley, chopped
Bring a pot of water to a boil then season water liberally with salt. Add cauliflower florets and cook to tender, about 7-8 minutes. Add cooked florets, milk and a little salty boiling water to a Vitamix or food processor; keep water at a boil.
Heat EVOO in small skillet over medium heat. Add garlic and stir a minute. Add to cauliflower along with the cheese and purée until very smooth; adjust salt to taste.
In the boiling water, cook pasta to al dente then drain. Toss pasta with sauce and parsley, and serve in shallow bowls with extra cheese to pass at table and an endive, romaine and radicchio or green salad dressed with balsamic vinegar, EVOO, salt and pepper alongside.