# Components:
→ Vegetables
01 - 1 large head cauliflower (approximately 1 lb), cut into florets
02 - 3 cloves garlic, peeled
→ Dairy & Pantry
03 - 2 tablespoons unsalted butter
04 - 1 cup whole milk
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons cream cheese
07 - 1 tablespoon olive oil
08 - 12 ounces fettuccine or preferred pasta
→ Seasonings
09 - 1 teaspoon kosher salt, plus additional for pasta water
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons everything bagel seasoning, plus extra for garnish
→ Garnish
12 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a roll. Add cauliflower florets and garlic. Cook for 8 to 10 minutes, or until very tender. Remove with a slotted spoon and set aside.
02 - In the same boiling water, cook pasta according to package directions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
03 - In a blender or food processor, combine the cooked cauliflower, garlic, butter, milk, Parmesan cheese, cream cheese, olive oil, salt, and pepper. Blend until perfectly smooth and creamy. Add reserved pasta water incrementally, if necessary, to achieve the desired sauce consistency.
04 - Return the cooked pasta to the pot. Pour the cauliflower Alfredo sauce over the pasta and toss thoroughly until evenly coated.
05 - Stir in the everything bagel seasoning. Taste and adjust seasoning as needed for optimal flavor.
06 - Serve immediately, topping with additional everything bagel seasoning and fresh parsley, if desired.
