Step 1

Bring a large cooking pot of salted water to a boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 10 minutes until the cauliflower is soft and tender. When the cauliflower is ready, remove from heat and drain.

Step 2

While the cauliflower is cooking, melt butter in a skillet over medium heat. Add onion and garlic and sauté until soft, about 2 minutes. Remove from heat and set aside.

Step 3

In a food processor, add the cooked cauliflower, sautéed onion and garlic, vegetable stock, milk, Parmesan cheese, Italian seasoning, salt and pepper. Puree until smooth and creamy. (You can also add everything in a pot and blend with an immersion blender until smooth).

Step 4

When ready to serve, transfer the cauliflower alfredo to saucepan or skillet and simmer over medium low heat, stirring occasionally. Add cooked fettuccine and toss well to coat. Top with chopped parsley and serve.