Enjoy pasta without the guilt! This lightened-up version of the Italian classic does the trick.
DAPHNE OZ’S “ALFREDO”
4 cups cauliflower (cut into large chunks)
1 cup milk
2 tablespoons butter
1 pound fettuccine
1 large shallot (finely minced)
1/2 cup white wine
1/4 cup Parmigiano-Reggiano (freshly grated)
1/4 teaspoon nutmeg (freshly grated)
1/3 cup parsley (chopped)
kosher salt and freshly ground black pepper
Place the milk and the cauliflower in a large sauce pot and season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook until fork tender, about 8-10 minutes.
Using a slotted utensil, transfer the cauliflower to a blender. Add the milk and butter and puree until smooth. Season with salt and pepper.
Bring a large pot of salted water to a boil.
Cook the pasta one minute less than the package instructions.
While the pasta is cooking, place a large sauté pan over medium heat and add 1-2 tablespoons of olive oil. Add the shallot, season with salt and cook for 2-3 minutes, or until slightly tender.
Deglaze with the white wine and allow to reduce by half, about 1-2 minutes.
Add the cauliflower puree and loosen the sauce with about 1/3 cup of pasta water.
Remove the pasta from the water and add it to the cauliflower puree. Grate fresh nutmeg over the top.
Toss again and add more cooking water if the pasta seems too dry.
Add the Parmigiano and parsley and toss to coat.