Cauliflower Alfredo

• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 shallot, minced
• 1 medium head cauliflower, chopped
• 4 cups water
• 2 vegetable bouillon cubes
• 2/3 cup shredded Parmesan cheese plus additional for garnish
• 1/4 teaspoon crushed red pepper flakes
• 1 package (16 ounces) fettuccine
• Chopped fresh parsley

1. In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer to a food processor; add 2/3 cup Parmesan and pepper flakes. Process until pureed smooth.
2. Meanwhile, cook fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.

extra virgin olive oil, garlic, shallot, head cauliflower, water, vegetable bouillon cubes, parmesan cheese, red pepper, fettuccine, fresh parsley

Taken from www.tasteofhome.com/recipes/cauliflower-alfredo/ (may not work)