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PdfBoil cauliflower florets until overcooked. Drain.
Add cauliflower garlic, cheeses and milk to blender. Season, to taste, with salt and pepper. Blend on high speed until smooth.
Cook the pasta per directions.
Reserve ½ cup of the pasta water. You may not need it, but keep on hand just in case the sauce needs thinning or emulsifying.
Drain the pasta and return to pot.
Pour the 'caulifredo' sauce over the pasta and toss to thoroughly coat. Add pasta water, if needed.
Plate the pasta in a shallow serving bowl and top with shaved Parmesan, salt and pepper.
OPTIONS:
Use nutritional yeast instead of cheese
Substitute stock for the milk
Substitute spaghetti squash for pasta
Roast the garlic
Add sauteed shallots or onions to the blender
Add lemon juice
For extra protein, serve grilled chicken breast on top
Serve with any veggies